{"id":1355,"date":"2011-05-02T03:45:51","date_gmt":"2011-05-02T03:45:51","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1355"},"modified":"2011-05-02T03:45:51","modified_gmt":"2011-05-02T03:45:51","slug":"schnelle-fleischsuppe","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/02\/schnelle-fleischsuppe\/","title":{"rendered":"Schnelle Fleischsuppe"},"content":{"rendered":"<p>200 g gehacktes Fleisch und 1 kleingehackte Zwiebel in Margarine oder \u00d6l leicht anr\u00f6sten und mit hei\u00dfem Wasser auff\u00fcllen. Dann gibt man 1-1 1\/2 Tassen junge Erbsen (Gem\u00fcserest, Konserve, Feinfrost) bei, schmeckt mit W\u00fcrze ab und l\u00e4\u00dft einige Minuten kochen. Zur Verfeinerung kann noch 1 verquirltes Eidotter einger\u00fchrt werden oder 1 EL Vollsoja. (Vollsoja enth\u00e4lt etwa 2 Prozent Lezithin, 5 Prozent Mineralstoffe, reichliche Mengen Vitamin A, D, E und B sowie unentbehrliche Aminos\u00e4uren.)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>200 g gehacktes Fleisch und 1 kleingehackte Zwiebel in Margarine oder \u00d6l leicht anr\u00f6sten und mit hei\u00dfem Wasser auff\u00fcllen. Dann gibt man 1-1 1\/2 Tassen junge Erbsen (Gem\u00fcserest, Konserve, Feinfrost) bei, schmeckt mit W\u00fcrze ab und l\u00e4\u00dft einige Minuten kochen. Zur Verfeinerung kann noch 1 verquirltes Eidotter einger\u00fchrt werden oder 1 EL Vollsoja. (Vollsoja enth\u00e4lt &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/02\/schnelle-fleischsuppe\/\">Weiterlesen<\/a><\/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":[20],"class_list":["post-1355","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-ddr-rezept","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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M\u00e4rz 2012","format":false,"excerpt":"Zutaten 1 kg Kartoffelp\u00fcree 1 Zwiebeln 8 Knoblauchzehen;evtl. weniger 60 g Butter; oder Margarine 400 g Fleisch 2 EL Tomatenmark Salz 1 Spritzer Worcestershiresauce 2 EL Petersilie; gehackt Pilze; kleingeschnittene oder Oliven 50 g Emmentaler; gerieben Zubereitung Das Kartoffelp\u00fcree zubereiten, Zwiebel und Knoblauch hacken und in der H\u00e4lfte des Fettes\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4288,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/08\/gebratene-entenbrust-in-salatblattern\/","url_meta":{"origin":1355,"position":3},"title":"Gebratene Entenbrust in Salatbl\u00e4ttern","author":"Steffen","date":"8. 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