{"id":3769,"date":"2023-07-16T19:51:50","date_gmt":"2023-07-16T19:51:50","guid":{"rendered":"https:\/\/alimentacionycultura.ucr.ac.cr\/?p=3769"},"modified":"2023-07-25T02:16:44","modified_gmt":"2023-07-25T02:16:44","slug":"sopa-de-quelites-de-ayote","status":"publish","type":"post","link":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/2023\/07\/16\/sopa-de-quelites-de-ayote\/","title":{"rendered":"Sopa de quelites de ayote"},"content":{"rendered":"<div class=\"wp-block-post-date\"><time datetime=\"2023-07-16T19:51:50+00:00\">16 de julio de 2023<\/time><\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Compartimos una receta tradicional donde los quelites es el producto estrella de la preparaci\u00f3n.  Los brotes tiernos de la mata de chayote, ayote o chiverre, conocidos en Costa Rica como \u00abquelites\u00bb, antiguamente formaban parte de la cocina cotidiana.\u00a0 Como ingrediente principal de sopas, tortas con huevo y alb\u00f3ndigas, los quelites eran ampliamente consumidos.\u00a0 En la actualidad, el consumo de quelites es mayor en zonas rurales.  No es un producto que podamos encontrar en supermercados, aunque en ferias de productos org\u00e1nicos y en algunas ferias del agricultor, los productores venden rollos de frescos quelites para quienes conservan la tradici\u00f3n en el consumo de estos nutritivos brotes tiernos.\u00a0 <\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/07\/Quelite-de-ayote-PSedo-1024x768.jpg\" alt=\"\" class=\"wp-image-3770\" width=\"1024\" height=\"768\" srcset=\"https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/07\/Quelite-de-ayote-PSedo-1024x768.jpg 1024w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/07\/Quelite-de-ayote-PSedo-300x225.jpg 300w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/07\/Quelite-de-ayote-PSedo-768x576.jpg 768w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/07\/Quelite-de-ayote-PSedo-1536x1152.jpg 1536w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/07\/Quelite-de-ayote-PSedo-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">Quelites de ayote.  Fotograf\u00eda de Patricia Sed\u00f3 Mas\u00eds tomada en Santiago de Puriscal, 2012.  Proyecto EC-436, Escuela de Nutrici\u00f3n UCR.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El quelite contiene fibra, vitamina C, hierro y \u00e1cido f\u00f3lico.&nbsp; Una variante de esta receta es hacer por aparte peque\u00f1as tortitas con masa de ma\u00edz, huevo, quelites picados, cebolla y chile dulce, se fr\u00eden y se incorporan a la sopa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La receta fue compartida por integrantes del Grupo de Personas Adultas Mayores de Tierra Blanca de Cartago en el 2004 a estudiantes del proyecto de Trabajo Comunal Universitario TCU-486.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 rollo grande de quelites de ayote (brotes tiernos de la mata de ayote)<\/li>\n\n\n\n<li>1\/2 cebolla peque\u00f1a picada finamente<\/li>\n\n\n\n<li>2 dientes de ajo picados finamente<\/li>\n\n\n\n<li>1 cucharada de chile dulce rojo picado finamente}<\/li>\n\n\n\n<li>1 cucharada de margarina<\/li>\n\n\n\n<li>1\/8 cucharadita de achiote<\/li>\n\n\n\n<li>2 papas peque\u00f1as<\/li>\n\n\n\n<li>1 1\/2 tazas de leche de vaca<\/li>\n\n\n\n<li>2 tazas de agua<\/li>\n\n\n\n<li>1 cucharada de apio finamente picado<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Procedimiento<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lave bien los quelites y p\u00edquelos.<\/li>\n\n\n\n<li>Sofr\u00eda en la margarina la cebolla, ajo y chile dulce<\/li>\n\n\n\n<li>En una olla, coloque el sofrito, agregue el agua y la leche y ponga al fuego.<\/li>\n\n\n\n<li>Pele las papas y p\u00e1rtalas en cuatro.<\/li>\n\n\n\n<li>Agregue las papas a la olla y cocine hasta que suavicen.<\/li>\n\n\n\n<li>Incorpore los quelites y el apio.<\/li>\n\n\n\n<li>Agregue el achiote<\/li>\n\n\n\n<li>Deje hervir hasta que la papa est\u00e9 suave y sirva.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Compartimos una receta tradicional donde los quelites es el producto estrella de la preparaci\u00f3n. Los brotes tiernos de la mata de chayote, ayote o chiverre, conocidos en Costa Rica como \u00abquelites\u00bb, antiguamente formaban parte de la cocina cotidiana.\u00a0 Como ingrediente principal de sopas, tortas con huevo y alb\u00f3ndigas, los quelites eran ampliamente consumidos.\u00a0 En la [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12,13],"tags":[],"class_list":["post-3769","post","type-post","status-publish","format-standard","hentry","category-cocina-y-mas","category-recetas-ticas"],"_links":{"self":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/3769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/comments?post=3769"}],"version-history":[{"count":2,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/3769\/revisions"}],"predecessor-version":[{"id":3983,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/3769\/revisions\/3983"}],"wp:attachment":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/media?parent=3769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/categories?post=3769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/tags?post=3769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}