Photographer:
Mat.no
Fresh meat and soup from Stange Gjestegård contains 82 Calories, 2 g Carbo, 6 g Protein and 5 g Fat per 100 gr
Fresh meat and soup from Stange Gjestegård has calculated to have the following allergens Eggs, Gluten, Milk, Nuts,
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Fresh meat and soup from Stange Gjestegård are: Not vegetarian
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The recipe has been given 2.5 points from 2 readers
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10963 in total.
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Ingredients
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Nutrition declaration for Fresh meat and soup from Stange Gjestegård!
| Name | Value per 100 g | Value per serving | Unit |
|---|---|---|---|
| Calories | 81.71 | 799.10 | Kcal |
| Protein | 6.37 | 62.30 | gram |
| Carbohydrate | 2.13 | 20.83 | gram |
| Dietary fiber | 0.14 | 1.37 | gram |
| Fat | 5.27 | 51.54 | gram |
| Saturated fat | 2.58 | 25.23 | gram |
| Salt | 0.10 | 0.95 | gram |
| Price of the recipe | Kr 3.99 | Kr 39.02 | NOK |
| The whole recipe weighs | 3 912 | gr total | gram |
| Energy percentage from carbs | 10.42% | Low carb | What does this mean? |
Approach:
This has been the company food rather than something in the whole of Vestfold. The soup is prepared in the same way everywhere, although the vegetables may vary slightly. But the flour balls to go with, there are a number of recipes for. Here at Stange a bun is made. It is taken directly in the soup with a teaspoon (without any boiling first).
Let the meat soak (do not cook) 1 ½ – 2 hours in lightly salted water with soup broom. Some people also add a few lumps of whole ginger. Clean and divide the vegetables. Cook them vigorously until tender.
Stir together the bun porridge and leave it to cool until it is ready to use. Serve the soup piping hot with a green sprinkle. The porridge and cooked vegetables on the table, so the guest can choose – either or.
The meat is neatly cut up and served after the soup with the vegetables, boiled potatoes and sweet and sour or onion sauce made with kraft and potato water.
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More info
Author:
Knut Pettersen
Source:
Mat.no
(Intern: 2118967683)
Category:
Boiled / steamed
Country:
Norway
County:
Hedmark
National / traditional law
Date entered:2002-05-08
Updated date:2002-05-08
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