{"id":1611,"date":"2011-05-12T19:20:01","date_gmt":"2011-05-12T19:20:01","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1611"},"modified":"2011-05-12T19:20:01","modified_gmt":"2011-05-12T19:20:01","slug":"karpfensuppe","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/12\/karpfensuppe\/","title":{"rendered":"Karpfensuppe"},"content":{"rendered":"<p>Man legt Kopf und Schwanz eines 1,5 kg schweren Karpfens in eine Kasserolle mit 11\/2 l Wasser gibt 200 g in Scheiben geschnittene Zwiebeln und Salz je nach Geschmack hinzu und l\u00e4sst alles 11\/2 Stunden kochen. Hierauf wird das Ganze durchgeseiht, wieder aufs Feuer gestellt, und nachdem es anf\u00e4ngt zu kochen, legt man die entgr\u00e4teten Fischst\u00fccken ein. Man w\u00fcrzt mit einer Messerspitze gesto\u00dfenem Pfeffer, 4 Teel\u00f6ffel ungarischen Edels\u00fc\u00dfpaprika und gibt 4 Lorbeerbl\u00e4tter und Zitronenscheiben oder Essig hinzu. Nach 10 Minuten Kochzeit gibt man reichlich saure Sahne oder Vollmilch dazu und tr\u00e4gt die Suppe auf.<\/p>\n<p>Quelle: Kalenderblatt der DDR<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Man legt Kopf und Schwanz eines 1,5 kg schweren Karpfens in eine Kasserolle mit 11\/2 l Wasser gibt 200 g in Scheiben geschnittene Zwiebeln und Salz je nach Geschmack hinzu und l\u00e4sst alles 11\/2 Stunden kochen. Hierauf wird das Ganze durchgeseiht, wieder aufs Feuer gestellt, und nachdem es anf\u00e4ngt zu kochen, legt man die entgr\u00e4teten &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/12\/karpfensuppe\/\">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":[271],"class_list":["post-1611","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-karpfen","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Weissfisch)1 Kg Karpfen200 Gramm Zwiebel50 Gramm Paprika30 Gramm Salz1 Kirschpaprika (bis doppelte Menge) Den Karpfen und die Kleinfische abschuppen. Den Kopf und Schwanzteil abschneiden. Aus dem Kopf den Bitterzahn mit eine Messerklinge abspringen lassen. Das Fleisch in ca. 1,5-2 cm breite\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":7477,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/10\/19\/balatoner-fischsuppe-variante-1\/","url_meta":{"origin":1611,"position":3},"title":"Balatoner Fischsuppe (Variante 1)","author":"Steffen","date":"19. Oktober 2019","format":false,"excerpt":"Balatoner Fischsuppe 2 500 Gramm Kleinfisch (z.B. 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