{"id":98041,"date":"2026-07-24T13:59:26","date_gmt":"2026-07-24T11:59:26","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=98041"},"modified":"2026-07-22T17:43:30","modified_gmt":"2026-07-22T15:43:30","slug":"aftreksel-die-basis-van-goeie-sop","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/aftreksel-die-basis-van-goeie-sop\/","title":{"rendered":"Aftreksel: Die basis van goeie sop"},"content":{"rendered":"<p><em>Deur Vickie de Beer. Foto deur Neil Corder<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Kooktyd: 15 minute<\/strong><\/p>\n<h3>Beesvleis aftreksel<\/h3>\n<ol>\n<li>Sit die bene in \u2019n oondpan en smeer met tamatiepasta.<\/li>\n<li>Rooster tot goed bruin &#8211; roer nou en dan deur.<\/li>\n<li>Sit die groente by en rooster vir 15-20 min.<\/li>\n<li>Sit die bene, groente en water in \u2019n 6-10 liter-kastrol. Bring die water oor lae hitte tot kookpunt. Voeg nou die knoffelhuisie, peperkorrels en bouquet garni by.<\/li>\n<li>Skep die skuim deurentyd met \u2019n groot metaallepel of soplepel af.<\/li>\n<li>Prut die aftreksel vir 3-4 uur en gooi deur \u2019n sif wat met \u2019n moeseliendoek uitgevoer is.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h3>Hoenderaftreksel<\/h3>\n<p>Jy kan di\u00e9 aftreksel met hoenderbene maak &#8211; presies soos die beesvleisaftreksel, maar ek verkies die geurigheid van \u2019n heel hoender. Die aftreksel is kragtiger en bevat ook meer vet.<\/p>\n<h4>Bestanddele<\/h4>\n<ul>\n<li>1 heel hoender<\/li>\n<li>2 uie, ruweg gekap<\/li>\n<li>4 wortels, ruweg gekap<\/li>\n<li>4 preie, ruweg gekap<\/li>\n<li>4 selderystingels, ruweg gekap<\/li>\n<li>Bouquet garni: \u2019n takkie tiemie, roosmaryn, lourierblare en pietersielie<\/li>\n<li>sout<\/li>\n<\/ul>\n<h4>Metode<\/h4>\n<ol>\n<li>Verhit die oond tot 200 \u00b0C.<\/li>\n<li>Pak die groente in \u2019n oond-skottel en geur met sout en peper. Rooster tot lekker bruin.<\/li>\n<li>Bind die kruie in \u2019n bossie saam, bind aan die kastrol se handvatsel en sit saam met die hoender en groente in die kastrol.<\/li>\n<li>Gooi sowat 3 liter koue water by en geur met sout.<\/li>\n<li>Prut stadig vir sowat 2-3 uur.<\/li>\n<li>Verwyder die hoender en syg die aftreksel deur \u2019n sif wat met \u2019n moeseliendoek uitgevoer is. Die groente kan jy maar weggooi, maar hou die hoender vir toebroodjies of \u2019n pastei.<\/li>\n<\/ol>\n<h3><strong>Notas<\/strong><\/h3>\n<p>\u2019n Goeie aftreksel moet stadig gekook word, en die belangrikste is om aan die begin soveel moontlik geur uit die basiese bestanddele te haal. Vir sop gebruik jy meestal bees- of hoenderaftreksel, maar die basiese beginsels bly dieselfde. Ek kook oor naweke, of wanneer ek tyd het, sommer \u2019n groot pot aftreksel. Nadat die groente en vleis verbruin is, is die werk klaar en kan jy met jou dinge aangaan terwyl dit kook.<\/p>\n<p>Indien jy nie jou eie aftreksel kan kook nie, kan jy blokkies gebruik, maar onthou om versigtig te wees met die sout wanneer jy die sop geur, want di\u00e9 blokkies is baie sout. Maak dit eerder flouer aan (1 blokkie op \u2019n liter water) sodat dit nie die sop oorheers nie.<\/p>\n<p>Dis wys om altyd aftreksel in die vrieskas te h\u00ea. Vries groot hoeveelhede in 2 liter-roomysbakke. Keer later die blok uit, draai toe met kleefplastiek en skryf die naam van die aftreksel en die datum waarop dit gekook is daarop. Vleisaftreksel moenie langer as 3-4 maande in die vrieskas gehou word nie. Kleiner hoeveelhede kan in koppiegrootte muffinpannetjies gevries word of selfs in ysbakkies en daarna in vriessakkies gevries word.<\/p>\n<h3><strong>Belangrik<\/strong><\/h3>\n<p>Die basiese bestanddele vir \u2019n aftreksel moet so vars moontlik wees. Begin by die bene. Kies goeie aftrekselbene met nie te veel vet of vleis aan nie. Die beste is kalfsbene, want dis jonger en bevat meer kollageen.<\/p>\n<p>As jy die bene deeglik rooster, gee jy \u2019n heerlike karamelsmaak en -geur aan die aftreksel. Ek smeer die bene liggies met tamatiepuree wat die karamellisering aanhelp.<\/p>\n<p>Rooster die groente ook &#8211; sny die uie net middeldeur en rooster in \u2019n pan tot lekker bruin, of gooi alles saam in \u2019n oondpan en rooster in die oond.<\/p>\n<p>Gooi koue water by die bene, want warm water maak die aftreksel melkerig. Moet aanvanklik nie te veel water bygooi nie, dit sal die aftreksel smaakloos maak. Begin met minder en voeg eerder later nog by.<\/p>\n<p>Aftreksel moet nooit geroer word nie en ook nooit kook nie. Dit moet net liggies prut &#8211; dit voorkom dat onsuiwerhede deur die aftreksel versprei word.<\/p>\n<p>Dit is belangrik om die skuim wat op die aftreksel vorm deurentyd af te skep sodat die afvalstowwe nie deur die aftreksel versprei word nie.<\/p>\n<p>Vet is \u2019n helder aftreksel se vyand. Laat die aftreksel afkoel en sit in die yskas. Die vet sal \u2019n lagie bo-op vorm wat jy met \u2019n lepel kan afskep.<\/p>\n<p>Dit is nie noodwendig beter om \u2019n aftreksel lank te kook nie, dit kan smaakloos word.<\/p>\n<p>Syg die aftreksel deur \u2019n sif wat met \u2019n moeseliendoek uitgevoer is.<\/p>\n<p>&nbsp;<\/p>\n<p>Kry nog resepte hier:<\/p>\n<p><a href=\"https:\/\/novanews.co.za\/rooirose\/beesaftreksel\/\" target=\"_blank\" rel=\"noopener noreferrer\">Beesaftreksel<\/a><\/p>\n<p><a href=\"https:\/\/novanews.co.za\/rooirose\/jy-kan-n-goeie-vleisaftreksel-maak\/\" target=\"_blank\" rel=\"noopener noreferrer\">Vleisaftreksel<\/a><\/p>\n<p><a href=\"https:\/\/novanews.co.za\/rooirose\/hoenderaftreksel\/\" target=\"_blank\" rel=\"noopener noreferrer\">Hoenderaftreksel<\/a><\/p>\n<p><a href=\"https:\/\/novanews.co.za\/rooirose\/visaftreksel\/\" target=\"_blank\" rel=\"noopener noreferrer\">Visaftreksel<\/a><\/p>\n<p><a href=\"https:\/\/novanews.co.za\/rooirose\/hoenderaftreksel-met-hoenderkluitjies\/\" target=\"_blank\" rel=\"noopener noreferrer\">Hoenderaftreksel met hoenderkluitjies<\/a><\/p>\n<p>Gebruik hierdie aftreksel ook in <a href=\"https:\/\/novanews.co.za\/rooirose\/basiese-roomsoppe\/\" target=\"_blank\" rel=\"noopener noreferrer\">roomsoppe<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Deur Vickie de Beer. Foto deur Neil Corder &nbsp; Kooktyd: 15 minute Beesvleis aftreksel Sit die bene in \u2019n oondpan en smeer met tamatiepasta. Rooster tot goed bruin &#8211; roer nou en dan deur. Sit die groente by en rooster [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":98043,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,2944,4469],"tags":[164,300,554,574,6552],"class_list":["post-98041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-jy-kan-kos","category-winterkos","tag-kos","tag-hoender","tag-beesvleis","tag-aftreksel","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aftreksel: Die basis van goeie sop | rooi rose<\/title>\n<meta name=\"description\" content=\"Tuisgemaakte aftreksel is die beste basis vir \u2019n geurige sop. 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