{"id":3759,"date":"2026-07-25T12:49:17","date_gmt":"2026-07-25T12:49:17","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-de-andorra\/ternera-cocida-con-chucrut-croata\/"},"modified":"2026-08-06T13:52:37","modified_gmt":"2026-08-06T13:52:37","slug":"ternera-cocida-con-chucrut-croata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/ternera-cocida-con-chucrut-croata\/","title":{"rendered":"Ternera cocida con chucrut croata"},"content":{"rendered":"\n\n<style>\n#recipe-es-kuhana-govedina-kiselo-zelje{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink2:#3d4642;--gj-muted:#69726e;--gj-gold:#a86f20;--gj-gold2:#7f5014;--gj-goldsoft:#efe1c5;--gj-night:#22302d;--gj-night2:#17211f;--gj-line:rgba(34,48,45,.13);--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow:0 22px 62px rgba(34,48,45,.11);--gj-serif:\"Iowan Old Style\",\"Palatino 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.gj-fact,#recipe-es-kuhana-govedina-kiselo-zelje .gj-nutri-row>div,#recipe-es-kuhana-govedina-kiselo-zelje .gj-ing-group,#recipe-es-kuhana-govedina-kiselo-zelje .gj-info-card,#recipe-es-kuhana-govedina-kiselo-zelje .gj-steps>li,#recipe-es-kuhana-govedina-kiselo-zelje .gj-pull,#recipe-es-kuhana-govedina-kiselo-zelje .gj-rail,#recipe-es-kuhana-govedina-kiselo-zelje .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-kuhana-govedina-kiselo-zelje .gj-rail,#recipe-es-kuhana-govedina-kiselo-zelje .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-es-kuhana-govedina-kiselo-zelje .gj-rail *,#recipe-es-kuhana-govedina-kiselo-zelje .gj-close *{color:#111!important}}\n<\/style>\n<section id=\"recipe-es-kuhana-govedina-kiselo-zelje\" lang=\"es\" aria-labelledby=\"recipe-title-es-kuhana-govedina-kiselo-zelje\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cocina continental croata \u00b7 Cocci\u00f3n lenta \u00b7 Receta<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-es-kuhana-govedina-kiselo-zelje\"><span class=\"gj-title-main\"><b>Ternera cocida con chucrut<\/b> al estilo croata<\/span><span class=\"gj-title-accent gj-serif\">con patatas y r\u00e1bano picante<\/span><\/h2>\n    <p class=\"gj-sub\">Pecho de ternera cocido lentamente en un caldo arom\u00e1tico, servido en lonchas con chucrut estofado, patatas tiernas y r\u00e1bano picante reci\u00e9n rallado.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Plato principal de carne<\/strong><\/li><li>Cocina: <strong>Croata continental<\/strong><\/li><li>M\u00e9todo: <strong>Cocci\u00f3n lenta y estofado<\/strong><\/li><li>Dificultad: <strong>Media<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>6<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>2 h 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Reposo<\/dt><dd>10 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 575 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Boiled-Beef-and-Sauerkraut-\u2014-Kuhana-govedina-s-kiselim-zeljem-2.webp\" alt=\"Plato croata de ternera cocida con chucrut y patatas, acompa\u00f1ado de caldo y pan\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Ternera cocida con chucrut y patatas, servida con r\u00e1bano picante y una taza del caldo de cocci\u00f3n.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-kuhana-govedina-kiselo-zelje\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-kuhana-govedina-kiselo-zelje\">Una comida de caldo, carne y col fermentada<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La combinaci\u00f3n de govedina kuhana y kiselo zelje pertenece al repertorio invernal de la cocina continental croata. No se presenta como un guiso mezclado, sino como un plato compuesto: carne cocida en lonchas, chucrut suave, patatas enteras o partidas y una cucharada de r\u00e1bano picante. El caldo que queda de la cocci\u00f3n puede servirse primero en taza o reservarse para otra sopa. Esta separaci\u00f3n permite apreciar la textura de cada parte y ajustar la acidez de la col sin cubrir la carne con una salsa pesada.<\/p><blockquote class=\"gj-pull\">La cocci\u00f3n apenas temblorosa ablanda el tejido conjuntivo sin deshilachar la carne ni enturbiar el caldo.<\/blockquote><p>El pecho de ternera resulta apropiado por su equilibrio entre m\u00fasculo, tejido conjuntivo y una franja moderada de grasa. La cocci\u00f3n debe mantenerse apenas por debajo de una ebullici\u00f3n fuerte. Si el l\u00edquido borbotea, las fibras exteriores se tensan antes de que el col\u00e1geno se ablande y el caldo se vuelve turbio. La carne se introduce en agua caliente para conservar una forma compacta; despu\u00e9s se a\u00f1aden cebolla, zanahoria, apio, puerro, laurel y granos de pimienta. La sal se controla al final, ya que el chucrut aportar\u00e1 su propia concentraci\u00f3n.<\/p><p>El punto no se mide solo por el tiempo. Tras unas dos horas, una brocheta debe entrar con poca resistencia en la parte m\u00e1s gruesa y la temperatura interna debe superar con holgura los 75 \u00b0C. La pieza reposa dentro de una peque\u00f1a cantidad de caldo para no secarse. Cortar contra la direcci\u00f3n de las fibras es decisivo: las lonchas de ocho a diez mil\u00edmetros quedan tiernas, mientras que un corte paralelo produce tiras largas y correosas aunque la cocci\u00f3n haya sido correcta.<\/p><\/div><div class=\"gj-copy-col\"><p>El chucrut se prueba antes de cocinarlo. Si resulta extremadamente salado o \u00e1cido, se enjuaga una sola vez y se escurre; un lavado prolongado elimina el car\u00e1cter fermentado. La cebolla se ablanda con una cantidad peque\u00f1a de grasa, seguida de la col, el laurel y unas semillas de alcaravea. Parte del caldo de ternera proporciona cuerpo. La cocci\u00f3n de treinta a cuarenta minutos transforma las hebras r\u00edgidas en una guarnici\u00f3n flexible, todav\u00eda reconocible y sin exceso de l\u00edquido en el fondo.<\/p><p>Las patatas se cuecen aparte para mantener un color limpio y evitar que el almid\u00f3n espese el caldo principal. Las variedades cerosas conservan mejor los bordes. El r\u00e1bano picante se ralla al final, cuando su aroma es m\u00e1s claro; puede mezclarse con una cucharada de caldo o servirse solo. Una cantidad peque\u00f1a despierta la carne cocida y compensa la dulzura natural de la zanahoria y la cebolla. No hace falta una salsa adicional si el caldo est\u00e1 bien sazonado.<\/p><p>El servicio re\u00fane una o dos cucharadas de chucrut, dos o tres lonchas de ternera y patatas calientes. Un poco de caldo sobre la carne mantiene el brillo, pero el plato no debe parecer una sopa. La grasa visible se recorta seg\u00fan preferencia despu\u00e9s de la cocci\u00f3n, cuando la pieza ya ha aportado sabor. La receta demanda tiempo, aunque la mayor parte transcurre sin intervenci\u00f3n. La recompensa es una carne serena, un caldo \u00fatil y una guarnici\u00f3n fermentada que conserva su identidad.<\/p><\/div><\/div><\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-kuhana-govedina-kiselo-zelje\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Tres preparaciones que llegan calientes al mismo plato<\/p><h3 id=\"recipe-timeline-es-kuhana-govedina-kiselo-zelje\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 45 min \u00b7 Cocci\u00f3n suave: 2 h 5 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Preparar la carne y las verduras del caldo.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Mantener la ternera a fuego muy suave.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H35M\">1:35<\/time><span>Estofar el chucrut y cocer las patatas aparte.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H40M\">2:40<\/time><span>Reposar, cortar contra la fibra y servir.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta en breve.<\/strong> El pecho de ternera se cuece lentamente con cebolla, zanahoria, apio, puerro, laurel y pimienta hasta que una brocheta atraviesa la parte gruesa con facilidad. Mientras la carne termina, el chucrut se estofa con cebolla, alcaravea y una porci\u00f3n del caldo, y las patatas se cuecen por separado para conservar su forma. La pieza reposa diez minutos en caldo caliente y se corta contra la fibra en lonchas de ocho a diez mil\u00edmetros. Cada plato re\u00fane carne, col fermentada, patatas y r\u00e1bano picante reci\u00e9n rallado. El caldo sobrante se cuela y se guarda como primer plato o base para otra preparaci\u00f3n.<\/p><\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-kuhana-govedina-kiselo-zelje\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-kuhana-govedina-kiselo-zelje\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-1-es-kuhana-govedina-kiselo-zelje\"><h4 id=\"recipe-ingredients-1-es-kuhana-govedina-kiselo-zelje\">Para la ternera y el caldo<\/h4><ul><li><strong>1,2 kg de pecho de ternera deshuesado<\/strong><\/li><li><strong>2,5 l de agua<\/strong><\/li><li><strong>180 g de cebolla partida<\/strong><\/li><li><strong>180 g de zanahoria en trozos<\/strong><\/li><li><strong>100 g de apio nabo en trozos<\/strong><\/li><li><strong>120 g de puerro limpio<\/strong><\/li><li><strong>2 hojas de laurel<\/strong><\/li><li><strong>8 granos de pimienta negra<\/strong><\/li><li><strong>8 g de sal fina, o al gusto<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-2-es-kuhana-govedina-kiselo-zelje\"><h4 id=\"recipe-ingredients-2-es-kuhana-govedina-kiselo-zelje\">Para el chucrut, las patatas y el servicio<\/h4><ul><li><strong>900 g de chucrut escurrido<\/strong><\/li><li><strong>120 g de cebolla en pluma<\/strong><\/li><li><strong>20 g de manteca de cerdo o aceite<\/strong><\/li><li><strong>1 cucharadita de alcaravea<\/strong><\/li><li><strong>1 hoja de laurel<\/strong><\/li><li><strong>300 ml de caldo de cocci\u00f3n<\/strong><\/li><li><strong>1 kg de patatas cerosas peladas<\/strong><\/li><li><strong>60 g de ra\u00edz de r\u00e1bano picante<\/strong><\/li><li><strong>10 g de perejil picado<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene apio. La manteca puede sustituirse por aceite de girasol. El r\u00e1bano picante puede omitirse, aunque su pungencia equilibra la carne y el chucrut.<\/aside><\/div><\/div><\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-kuhana-govedina-kiselo-zelje\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-kuhana-govedina-kiselo-zelje\">Cocci\u00f3n, guarniciones y montaje<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Caldo y carne<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Iniciar la cocci\u00f3n<\/p><p class=\"gj-step-x\">Calentar el agua en una olla grande hasta que casi hierva. Introducir la carne, retirar la espuma durante 10 minutos y a\u00f1adir cebolla, zanahoria, apio, puerro, laurel y pimienta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cocer lentamente<\/p><p class=\"gj-step-x\">Mantener la olla parcialmente tapada a fuego bajo durante 1 hora y 50 minutos a 2 horas y 10 minutos. <span class=\"gj-cue\">El l\u00edquido debe mostrar burbujas peque\u00f1as y una brocheta debe entrar con poca resistencia.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Sazonar y reposar<\/p><p class=\"gj-step-x\">A\u00f1adir la sal durante los \u00faltimos 20 minutos. Retirar la carne y dejarla reposar 10 minutos cubierta con 150 ml de caldo caliente. Colar el resto del caldo.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Chucrut y patatas<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Ajustar la col<\/p><p class=\"gj-step-x\">Probar el chucrut; si est\u00e1 muy salado, enjuagarlo brevemente y escurrirlo bien. Calentar la grasa, ablandar la cebolla 7 minutos y a\u00f1adir alcaravea y laurel.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Estofar el chucrut<\/p><p class=\"gj-step-x\">Incorporar la col y 300 ml de caldo. Tapar y cocinar 30\u201335 minutos a fuego bajo, removiendo dos veces. <span class=\"gj-cue\">Las hebras deben quedar tiernas, brillantes y sin un charco de l\u00edquido.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cocer las patatas<\/p><p class=\"gj-step-x\">Cubrir las patatas con agua fr\u00eda y una pizca de sal. Cocer 20\u201325 minutos, escurrir y mantener calientes.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Corte y montaje<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cortar contra la fibra<\/p><p class=\"gj-step-x\">Identificar la direcci\u00f3n de las fibras y cortar la ternera en lonchas de 8\u201310 mm. Humedecerlas con unas cucharadas de caldo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Servir<\/p><p class=\"gj-step-x\">Repartir chucrut y patatas, colocar la carne encima y terminar con r\u00e1bano picante reci\u00e9n rallado y perejil.<\/p><\/div><\/li><\/ol><\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-kuhana-govedina-kiselo-zelje\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-kuhana-govedina-kiselo-zelje\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se presenta en platos calientes con una peque\u00f1a cantidad de caldo sobre las lonchas. El caldo restante puede abrir la comida como sopa clara con fideos finos. Pan de corteza firme y mostaza suave son acompa\u00f1amientos posibles, pero no hacen falta si se sirve r\u00e1bano picante.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>La carne y el caldo se refrigeran juntos hasta 3 d\u00edas; el chucrut y las patatas se guardan en recipientes separados. Recalentar la carne dentro del caldo hasta 74 \u00b0C y calentar la col a fuego bajo. La carne con caldo puede congelarse 2 meses; las patatas pierden textura al congelarse.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Usar aguja de ternera en una pieza compacta y retirar el exceso de grasa al final.<\/li><li>A\u00f1adir una manzana \u00e1cida rallada al chucrut durante los \u00faltimos 15 minutos.<\/li><li>Sustituir la alcaravea por bayas de enebro machacadas, usando solo tres o cuatro.<\/li><li>Servir con patatas machacadas y un poco del caldo en lugar de patatas enteras.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tres notas de cocina<\/h4><ol><li>La espuma se retira antes de a\u00f1adir las verduras para obtener un caldo m\u00e1s limpio.<\/li><li>El chucrut solo se enjuaga cuando su salinidad lo exige.<\/li><li>La carne se corta despu\u00e9s del reposo y siempre contra la fibra.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Olla de 5\u20136 litros<\/li><li>Cacerola para las patatas<\/li><li>Sart\u00e9n profunda o cazuela para el chucrut<\/li><li>Colador fino<\/li><li>Brocheta o term\u00f3metro<\/li><li>Cuchillo de trinchar<\/li><\/ul><\/section><\/div><\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-kuhana-govedina-kiselo-zelje\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-kuhana-govedina-kiselo-zelje\">Valores nutricionales por raci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\">\n      <div><dt>Calor\u00edas<\/dt><dd>\u2248 575 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 52 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 46 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 1060 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Raci\u00f3n:<\/strong> 200 g de carne con chucrut y patatas. <strong>Al\u00e9rgenos principales:<\/strong> apio. Los valores son una estimaci\u00f3n aproximada basada en referencias est\u00e1ndar; pueden variar seg\u00fan marcas, recortes, absorci\u00f3n de aceite, desalado y tama\u00f1o final de la porci\u00f3n.<\/p><\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Lonchas tiernas, patatas limpias y chucrut suave unidos por un caldo claro y bien sazonado.<\/p><p class=\"gj-close-copy\">La receta aprovecha una sola cocci\u00f3n para obtener carne y caldo, mientras las guarniciones se trabajan aparte para conservar su textura. Cortar contra la fibra y moderar la sal del chucrut son los dos gestos que m\u00e1s se notan en el plato.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-kuhana-govedina-kiselo-zelje\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Ternera cocida con chucrut al estilo croata con patatas y r\u00e1bano picante\",\n  \"description\": \"Pecho de ternera cocido lentamente en un caldo arom\u00e1tico, servido en lonchas con chucrut estofado, patatas tiernas y r\u00e1bano picante reci\u00e9n rallado.\",\n  \"inLanguage\": \"es\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Boiled-Beef-and-Sauerkraut-\u2014-Kuhana-govedina-s-kiselim-zeljem-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Boiled-Beef-and-Sauerkraut-\u2014-Kuhana-govedina-s-kiselim-zeljem-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Boiled-Beef-and-Sauerkraut-\u2014-Kuhana-govedina-s-kiselim-zeljem-2.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croata continental\",\n  \"recipeCategory\": \"Plato principal de carne\",\n  \"cookingMethod\": \"Cocci\u00f3n lenta y estofado\",\n  \"keywords\": \"ternera cocida con chucrut, kuhana govedina s kiselim zeljem, carne cocida croata, chucrut estofado con patatas, caldo de ternera casero\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT2H15M\",\n  \"totalTime\": \"PT2H50M\",\n  \"recipeYield\": \"6 raciones\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"575 kcal\",\n    \"carbohydrateContent\": \"52 g\",\n    \"proteinContent\": \"46 g\",\n    \"fatContent\": \"20 g\",\n    \"fiberContent\": \"8 g\",\n    \"sodiumContent\": \"1060 mg\",\n    \"servingSize\": \"200 g de carne con chucrut y patatas\"\n  },\n  \"recipeIngredient\": [\n    \"1,2 kg de pecho de ternera deshuesado\",\n    \"2,5 l de agua\",\n    \"180 g de cebolla\",\n    \"180 g de zanahoria\",\n    \"100 g de apio nabo\",\n    \"120 g de puerro\",\n    \"2 hojas de laurel\",\n    \"8 granos de pimienta negra\",\n    \"8 g de sal fina\",\n    \"900 g de chucrut escurrido\",\n    \"120 g de cebolla\",\n    \"20 g de manteca de cerdo\",\n    \"1 cucharadita de semillas de alcaravea\",\n    \"1 hoja de laurel\",\n    \"300 ml de caldo de ternera\",\n    \"1 kg de patatas cerosas\",\n    \"60 g de r\u00e1bano picante fresco\",\n    \"10 g de perejil picado\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Caldo y carne\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Iniciar la cocci\u00f3n\",\n          \"text\": \"Calentar el agua en una olla grande hasta que casi hierva. 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