{"id":1471,"date":"2011-05-07T15:00:15","date_gmt":"2011-05-07T15:00:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1471"},"modified":"2011-05-07T15:00:15","modified_gmt":"2011-05-07T15:00:15","slug":"falsches-gulasch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/falsches-gulasch\/","title":{"rendered":"Falsches Gulasch"},"content":{"rendered":"<p>Eine recht gro\u00dfe in Scheiben geschnittene Zwiebel wird in Fett ger\u00f6stet, abgel\u00f6scht und mit einem kleinen L\u00f6ffel Edels\u00fc\u00dfpaprika bestreut, hierzu gibt man einen E\u00dfl\u00f6ffel Tomatenmark und 1\/4 kg der L\u00e4nge nach gevierteilte Kartoffeln. Dies wird mit 1,5 Liter Wasser, eventuell auch Knochenbr\u00fche, aufgegossen, gesalzen und langsam gekocht bis die Kartoffeln gar sind. In die Suppe werden kleine Teigkl\u00f6\u00dfchen eingekocht.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eine recht gro\u00dfe in Scheiben geschnittene Zwiebel wird in Fett ger\u00f6stet, abgel\u00f6scht und mit einem kleinen L\u00f6ffel Edels\u00fc\u00dfpaprika bestreut, hierzu gibt man einen E\u00dfl\u00f6ffel Tomatenmark und 1\/4 kg der L\u00e4nge nach gevierteilte Kartoffeln. Dies wird mit 1,5 Liter Wasser, eventuell auch Knochenbr\u00fche, aufgegossen, gesalzen und langsam gekocht bis die Kartoffeln gar sind. In die Suppe &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/falsches-gulasch\/\">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_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},"jetpack_post_was_ever_published":false},"categories":[6],"tags":[20,111],"class_list":["post-1471","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-ddr-rezept","tag-gulasch","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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Mai 2011","format":false,"excerpt":"Zutaten: 1 Liter Knochenbr\u00fche 35 g Sonja 20 g Zwiebeln 40 g Mehl (Type W 630) 60 g Tomatenmark 4 E\u00dfl\u00f6ffel Milch Thymian Paprika Zucker Zubereitung: Aus Sonja Zwiebeln und Mehl eine helle Schwitze bereiten, Tomatenmark kurz mitr\u00f6sten und etwas Paprika hinzugeben, mit Milch glattr\u00fchren, mit Knochenbr\u00fche auff\u00fcllen, durchkochen lassen\u2026","rel":"","context":"In &quot;Suppe&quot;","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1319,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/ungarischer-gulasch\/","url_meta":{"origin":1471,"position":3},"title":"Ungarischer Gulasch","author":"Steffen","date":"1. Mai 2011","format":false,"excerpt":"Feingehackte Zwiebel in hei\u00dfem Fett goldgelb d\u00fcnsten, mit Edels\u00fc\u00dfpaprika w\u00fcrzen und mit etwas Wasser abschrecken. 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