{"id":3803,"date":"2023-07-18T20:22:25","date_gmt":"2023-07-18T20:22:25","guid":{"rendered":"https:\/\/alimentacionycultura.ucr.ac.cr\/?p=3803"},"modified":"2023-07-25T01:47:02","modified_gmt":"2023-07-25T01:47:02","slug":"sopa-negra","status":"publish","type":"post","link":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/2023\/07\/18\/sopa-negra\/","title":{"rendered":"Sopa negra"},"content":{"rendered":"<div class=\"wp-block-post-date\"><time datetime=\"2023-07-18T20:22:25+00:00\">18 de julio de 2023<\/time><\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es una preparaci\u00f3n de bajo costo y f\u00e1cil de elaboraci\u00f3n. Forma parte de nuestra cocina tradicional, y pueden darse variantes en la receta seg\u00fan los ingredientes disponibles, gustos y preferencias.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 tazas de frijoles cocidos con su caldo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cucharada de cebolla picada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 chile dulce mediano picado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Culantro de castilla o coyote al gusto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 huevos duros.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Opcional: guineos verdes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparaci\u00f3n:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Licue la mitad de los frijoles con media taza de caldo. En una olla coloque el frijol licuado junto con el resto de frijoles, mezcle y caliente. Sirva en un plato hondo una taza de la preparaci\u00f3n y agregue encima \u00bc de cucharada de la cebolla, chile dulce y culantro. Con esta preparaci\u00f3n le alcanza para 4 porciones. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Acompa\u00f1e cada plato con el huevo duro y guineo o banano verde partido en tajaditas.  Tambi\u00e9n se acostumbra decorar con cebolla, chile dulce y culantro finamente picados.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Es una preparaci\u00f3n de bajo costo y f\u00e1cil de elaboraci\u00f3n. Forma parte de nuestra cocina tradicional, y pueden darse variantes en la receta seg\u00fan los ingredientes disponibles, gustos y preferencias. Ingredientes: 4 tazas de frijoles cocidos con su caldo. 1 cucharada de cebolla picada. 1 chile dulce mediano picado. Culantro de castilla o coyote al [&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-3803","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\/3803","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=3803"}],"version-history":[{"count":4,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/3803\/revisions"}],"predecessor-version":[{"id":3941,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/3803\/revisions\/3941"}],"wp:attachment":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/media?parent=3803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/categories?post=3803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/tags?post=3803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}