{"id":1177,"date":"2011-04-30T11:08:12","date_gmt":"2011-04-30T11:08:12","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1177"},"modified":"2019-05-11T05:16:14","modified_gmt":"2019-05-11T05:16:14","slug":"borschtsch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/borschtsch\/","title":{"rendered":"Borschtsch"},"content":{"rendered":"

\"Russkij-Borschtsch\"<\/a> Borschtsch ist eine traditionelle russische Rote Beete Suppe.
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Borschtsch<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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\n\t
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Gericht <\/span>Suppe<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • 1<\/span> kg<\/span> Rote Bete <\/span> roh<\/span><\/li>
  • 500<\/span> g<\/span> Rindfleisch; Brust<\/span><\/li>
  • 250<\/span> g<\/span> Weisskohl; in Streifen<\/span><\/li>
  • 2<\/span> Kartoffeln<\/span><\/li>
  • 1<\/span> Karotte; grob geraspelt<\/span><\/li>
  • 1<\/span> Petersilienwurzel gew\u00fcrfelt<\/span><\/li>
  • 3<\/span> Zwiebeln; gehackt<\/span><\/li>
  • 2<\/span> El.<\/span> Butter<\/span><\/li>
  • 4<\/span> Tomaten; gesch\u00e4lt<\/span> entkernt und kleingeschnitten <\/span><\/li>
  • 1<\/span> Paprikaschote; rot<\/span> klein geschnitten
    <\/span><\/li>
  • 1<\/span> El.<\/span> Tomatenmark <\/span><\/li>
  • 1<\/span> El.<\/span> Zucker<\/span><\/li>
  • 1<\/span> El.<\/span> Dill; frisch<\/span> gehackt
    <\/span><\/li>
  • 1<\/span> El.<\/span> Petersilie; frisch gehackt<\/span><\/li>
  • Salz<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • Zun\u00e4chst die Rote Bete ungesch\u00e4lt in einen Stahltopf oder einen alten Topf (er f\u00e4rbt sich dunkegeben, mit kochendem Wasser bedecken und 60 bis 90 Minuten bei m\u00e4ssiger Hitze garen. In dem Kochwasser abk\u00fchlen lassen, sch\u00e4len und grob raspeln. Das Fleisch in kochendes Wasser geben und garen. Aus der Br\u00fche herausnehmen, abk\u00fchlen lassen und in kleine St\u00fccke schneiden. Kohlstreifen in Wasser garen. Die Kartoffeln sch\u00e4len und kochen. Die Rote Bete, die Karotten, Petersilienwurzel und Zwiebeln 10 bis 15 Minuten in der Butter d\u00fcnsten. Die gegarten Kartoffeln zerstampfen und dem Gem\u00fcse beif\u00fcgen, das Kartoffelwasser zur Fleischbr\u00fche giessen. Tomaten und Paprikaschote mit dem Tomatenmark und dem Zucker zum Gem\u00fcse geben. Die heisse Fleischbr\u00fche zugiessen. Wenn n\u00f6tig, siedendes Wasser hinzuf\u00fcgen. Den gegarten Kohl hineinstreuen, umr\u00fchren und bei mittlerer Hitze aufkochen. Dill und Petersilie hinzuf\u00fcgen, die Fleischst\u00fccke unterr\u00fchren. Salzen. Den Topf vom Herd nehmen, mit einem Deckel fest verschliessen und die Suppe mindestens 15 Minuten ziehen lassen (Borschtsch schmeckt besser, wenn er einen Tag steht).<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n
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      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n
      Keyword <\/span>Rote Beete<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

      Borschtsch ist eine traditionelle russische Rote Beete Suppe.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12],"tags":[75],"class_list":["post-1177","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-rote-bete","item-wrap"],"yoast_head":"\nBorschtsch<\/title>\n<meta name=\"description\" content=\"Suppe - 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Juni 2019","format":false,"excerpt":"Borschtsch ist eine Gem\u00fcsesuppe aus dem osteurop\u00e4ischen Raum. Hier zwei ukrainische Varianten. Ukrainischer Borschtsch 75 Gramm Rote R\u00fcben50 Gramm Frischer Wei\u00dfkohl100 Gramm Kartoffel25 Gramm M\u00f6hren10 Gramm Petersilienwurzel20 Gramm Tomatenp\u00fcree20 Gramm Zwiebeln15 Gramm Speck5 Gramm Mehl5 Gramm Zucker5 Gramm Essig 9%10 Gramm S\u00fc\u00dfer PaprikaKnoblauchLorbeerblattSalzPfefferFleischbr\u00fche oder Gem\u00fcsebr\u00fcheSmetana oder Saure Sahne Variante 1\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7520,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/10\/29\/borschtsch-mit-karauschen\/","url_meta":{"origin":1177,"position":1},"title":"Borschtsch mit Karauschen","author":"Steffen","date":"29. 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Oktober 2012","format":false,"excerpt":"Zutaten 1\/2 kg Kartoffeln 2 Gelbe R\u00fcben (Karotten) 1\/4 Sellerieknolle 1 Petersilienwurzel 1 gro\u00dfe Zwiebel 2 EL Fett 1,25 l Fleischbr\u00fche Salz Pfeffer Majoran 80 g Ger\u00e4ucherter Speck (durchwachsen) 1 EL Schnittlauch 1 EL Liebst\u00f6ckel, gehackt Zubereitung Die Kartoffeln sch\u00e4len, waschen und in 2 cm dicke W\u00fcrfel schneiden. Ebenso die\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3477,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/08\/ramadan-suppe\/","url_meta":{"origin":1177,"position":3},"title":"Ramadan-Suppe","author":"Steffen","date":"8. 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Oktober 2014","format":false,"excerpt":"Zutaten 2 Eier 3 Knollen rote Beete (\u00e1 ca. 200 g) 1 Bund Schnittlauch 50 g K\u00fcrbiskerne 2 EL Zitronensaft 1-2 TL Frisch geriebener Meerrettich Jodsalz 3 EL K\u00fcrbiskern\u00f6l Zubereitung Eier hart kochen, abschrecken und abk\u00fchlen lassen. Eier pellen und fein hacken. Rote Bete sch\u00e4len und in d\u00fcnne Scheiben hobeln.\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3221,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/rote-beete-salat-mit-orangen\/","url_meta":{"origin":1177,"position":5},"title":"Rote-Beete Salat mit Orangen","author":"Steffen","date":"23. Dezember 2011","format":false,"excerpt":"Zutaten 4 Vakuumverpackte rote Bete (650 g) 2 Orangen 125 ml Guter Balsamessig 1 TL Honig 1 TL Fenchelsaat Salz und frisch gemahlener Pfeffer 1 TL Zitronensaft 50 g Walnusskerne 1 Bund Glatte Petersilie Zubereitung 1. Die rote Bete in Spalten schneiden. 2. 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