{"id":2828,"date":"2011-09-21T18:41:11","date_gmt":"2011-09-21T18:41:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2828"},"modified":"2011-09-21T18:41:11","modified_gmt":"2011-09-21T18:41:11","slug":"fleischsoljanka","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/","title":{"rendered":"Fleischsoljanka"},"content":{"rendered":"

Zutaten<\/strong>
\n1,25 l Fleisch- oder kr\u00e4ftige Knochenbr\u00fche
\n150 ml Gurkenbr\u00fche (von sauren Gurken oder Gew\u00fcrzgurken
\n200 g gekochtes Rindfleisch
\n200 g gebratenes Rind- oder Kalbfleisch (auch Fleischreste)
\n100 g Schinken
\n100 g Wurst (Jagdwurst, W\u00fcrstchen, Salami, auch Reste)
\n1\/4 Huhn
\n2 Salzgurken
\nca.200 g frisches Kraut
\n2 Tomaten
\n1 TL Kapern (evtl. mehr)
\n1 TL Petersilie, gehackt
\n1 mittlere Zwiebel
\n1 TL Dill, gehackt
\n2 TL Zwiebellauch, gehackt (Schalotte)
\n10 schwarze Pfefferk\u00f6rner
\n3 Pimentk\u00f6rner
\n1,5 Glas Pilze (Salzpilze, eingemachte Pilze oder geqollene Trockenpilze
\neinige d\u00fcnne Zitronenscheiben<\/p>\n

Zubereitung<\/strong>
\nDie Gurkenbr\u00fche kochen, absch\u00e4umen und zur Fleischbr\u00fche geben. Alles zusammen nochmals aufkochen. Fleisch, Schinken, Wurst und H\u00fchnerfleisch in kleine Streifen oder W\u00fcrfel schneiden. Die Pilze und das frische Kraut mit kochendem Wasser \u00fcberbr\u00fchen und ebenfalls klein schneiden. Tomaten, Gurken und Zwiebeln kleinw\u00fcrflig schneiden.
\nAlle Zutaten und Gew\u00fcrze in einen Topf (original: Ton- oder Emailletopf) geben, mit der kochenden Br\u00fche \u00fcbergiessen und ca. 15 Minuten weiterkochen lassen. (Der Russe stellt den Topf dazu in die Backr\u00f6hre). Serviert wird die Soljanka auf Suppentellern, mit einer d\u00fcnnen Scheibe Zitrone belegt und einem Essl\u00f6ffel saurer Sahne als H\u00e4ubchen. Gehackte Petersilie und Dill \u00fcberstreuen. Dazu reicht man Weissbrot oder Br\u00f6tchen<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,25 l Fleisch- oder kr\u00e4ftige Knochenbr\u00fche 150 ml Gurkenbr\u00fche (von sauren Gurken oder Gew\u00fcrzgurken 200 g gekochtes Rindfleisch 200 g gebratenes Rind- oder Kalbfleisch (auch Fleischreste) 100 g Schinken 100 g Wurst (Jagdwurst, W\u00fcrstchen, Salami, auch Reste) 1\/4 Huhn 2 Salzgurken ca.200 g frisches Kraut 2 Tomaten 1 TL Kapern (evtl. mehr) 1 TL … <\/p>\n

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":[12,55],"tags":[],"class_list":["post-2828","post","type-post","status-publish","format-standard","hentry","category-suppe","category-vorspeise","item-wrap"],"yoast_head":"\nFleischsoljanka<\/title>\n<meta name=\"description\" content=\"- Fleischsoljanka\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fleischsoljanka\" \/>\n<meta property=\"og:description\" content=\"- Fleischsoljanka\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-21T18:41:11+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fleischsoljanka\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fleischsoljanka\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Fleischsoljanka\",\"datePublished\":\"2011-09-21T18:41:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fleischsoljanka\\\/\"},\"wordCount\":197,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Suppe\",\"Vorspeise\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fleischsoljanka\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fleischsoljanka\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fleischsoljanka\\\/\",\"name\":\"Fleischsoljanka\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-09-21T18:41:11+00:00\",\"description\":\"- Fleischsoljanka\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fleischsoljanka\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fleischsoljanka\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fleischsoljanka\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fleischsoljanka\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fleischsoljanka","description":"- Fleischsoljanka","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/","og_locale":"de_DE","og_type":"article","og_title":"Fleischsoljanka","og_description":"- Fleischsoljanka","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-09-21T18:41:11+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Fleischsoljanka","datePublished":"2011-09-21T18:41:11+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/"},"wordCount":197,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"articleSection":["Suppe","Vorspeise"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/","name":"Fleischsoljanka","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-09-21T18:41:11+00:00","description":"- Fleischsoljanka","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Fleischsoljanka"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-JC","jetpack-related-posts":[{"id":4598,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/16\/rindfleisch-mit-silberohren-und-zwiebeln-xueer-yangcong-chao-niurou\/","url_meta":{"origin":2828,"position":0},"title":"Rindfleisch mit Silberohren und Zwiebeln (Xue’er yangcong chao niurou)","author":"Steffen","date":"16. November 2012","format":false,"excerpt":"Zutaten 200 g Rindfleisch 10 g getrocknete Silberohren (weisse Pilze-\u00e4hnlich den Mu Er Pilzen , ca. \u00bd Tasse in trockenem Zustand) 1 mittelgro\u00dfe Zwiebel 1 TL gehackter Ingwer Marinade: etwas \u00d6l 1 Eiwei\u00df 1 EL Sojaso\u00dfe So\u00dfe: Salz 1 TL Zucker 2 EL Sojaso\u00dfe 1 TL in etwas Wasser anger\u00fchrte\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5595,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/04\/pfaelzer-fleischtopf\/","url_meta":{"origin":2828,"position":1},"title":"Pf\u00e4lzer Fleischtopf","author":"Steffen","date":"4. M\u00e4rz 2014","format":false,"excerpt":"Zutaten 200 g Rinderbrust 100 g Speck, durchwachsen 1 Schweineohr 100 g Schinken, gekocht (im St\u00fcck) 100 g Schweinszunge 2 Schinkenw\u00fcrste 250 g Bohnenkerne, braun 1 Zwiebel 1 Bund Suppengr\u00fcn 1 Knoblauchzehe 1 Bund Petersilie 1 Paprikaschote, rot 1 Paprikaschote, gr\u00fcn 1 Lorbeerblatt 1 TL Salz 1 TL Pfeffer, schwarz\u2026","rel":"","context":"In "Eintopf"","block_context":{"text":"Eintopf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eintopf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4292,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/08\/gebratene-glasnudeln-mit-rindfleisch\/","url_meta":{"origin":2828,"position":2},"title":"Gebratene Glasnudeln mit Rindfleisch","author":"Steffen","date":"8. September 2012","format":false,"excerpt":"Zutaten 250 g Glasnudeln oder chinesische Eiernudeln 2 EL Getrocknete Shiitake-Pilze 400 g Rinderfilet Salz 2 EL Sojasauce 4 EL Reiswein 1 TL Zucker 2 TL Speisest\u00e4rke 200 g Zuckerschoten 100 g Bambussprossen; Dose 1 kleine Rote Paprikaschote 1 kleine Gelbe Paprikaschoten 1 kleine Rote Chilischote 1 Zwiebel 1 St\u00fcck\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":739,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/18\/gebratenes-rinderfilet-mit-steinpilzen-und-krautern\/","url_meta":{"origin":2828,"position":3},"title":"Gebratenes Rinderfilet mit Steinpilzen und Kr\u00e4utern","author":"Steffen","date":"18. April 2011","format":false,"excerpt":"Zutaten: 1 Handvoll getrocknete Steinpilze, in knapp 300 ml Kochend hei\u00dfem Wasser 15 Minuten einweichen 3 Knoblauchzehen, gesch\u00e4lt und 1 davon gehackt 3 El. Butter 2-18 Scheiben Italienischer roher Schinken, z.B. Parmaschinken 900 g Rinderfilet am St\u00fcck (m\u00f6glichst aus der Mitte geschnitten) Meersalz, frisch gemahlener schwarzer Pfeffer 1 Handvoll frischer\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3713,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-kanton\/","url_meta":{"origin":2828,"position":4},"title":"Rindfleisch Kanton – Kwang Tschou Niu Ro","author":"Steffen","date":"4. Februar 2012","format":false,"excerpt":"Zutaten 400 g Rindfleisch, sehr mager 2 -3 schwarze Pilze \u00d6l zum Braten 1 Knoblauchzehe; fein gehackt 1 TL Ingwer frisch, fein gehackt 1 Zwiebel; in Viertelschalen geschnitten 1\/2 Tasse Stangensellerie; mittelfein geschnitten Salz Gr\u00fcner Pfeffer Sauce 3 EL Dunkle Sojasauce 1 EL Zucker 2 EL Reiswein 4 EL Wasser\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1003,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/mitternachts-currysuppe\/","url_meta":{"origin":2828,"position":5},"title":"Mitternachts-Currysuppe","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 5 Zwiebeln 4 EL \u00d6l 1 l H\u00fchnerbr\u00fche 1 l Rindfleischbr\u00fche 400 g Rinderhackfleisch (Tatar) 250 g grobe Bratwurst je 1 Prise Zwiebel und Knoblauchsalz 1 TL Curry 2 EL gehackte Petersilie 1\/4 l Sahne 3 Eigelb 1 TL Curry Zubereitung: Die Zwiebeln abziehen und in d\u00fcnne Ringe schneiden.\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2828"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2828\/revisions"}],"predecessor-version":[{"id":2829,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2828\/revisions\/2829"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}