{"id":2830,"date":"2011-09-21T19:40:26","date_gmt":"2011-09-21T19:40:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2830"},"modified":"2011-09-21T19:40:26","modified_gmt":"2011-09-21T19:40:26","slug":"soljanka","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/soljanka\/","title":{"rendered":"Soljanka"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g Schweinefleisch
\n300 g Rindfleisch
\n4 EL \u00d6l
\n1 l Fleischbr\u00fche
\n3 Gew\u00fcrzgurken
\n2 Zwiebeln
\n2 Knoblauchzehen
\n500 g Tomate passiert
\n1 Paprikaschote rot
\n1 Paprikaschote gelb
\n1 Paprikaschote gr\u00fcn
\nPfeffer
\nSalz
\n1 EL Paprika mittelscharf
\n1 Zitrone
\nPetersilie
\nDill
\n200 g Creme fraiche
\n1 Fluit (Baguette)
\n100 g Kr\u00e4uterbutter <\/p>\n

Zubereitung<\/strong>
\nFleisch in feine Streifen schneiden, ca. 1 cm dick und 3-4 cm lang, >Gew\u00fcrzgurken in W\u00fcrfel schneiden, Zwiebeln in Ringe schneiden, den Knoblauch fein hacken. Paprikaschoten in gleichgrosse Streifen wie das Fleisch schneiden. Das Fleisch in dem sehr heissen \u00d6l gut anbraten. Danach die Zwiebeln und den Knoblauch dazugeben, kurz mitbraten. Paprikastreifen und Gew\u00fcrzgurken hinzuf\u00fcgen, alles vermischen und ca. 3-5 Minuten mitd\u00fcnsten. Mit passierten Tomaten und der Fleischbr\u00fche auff\u00fcllen und in ca. 10 Minuten nur ganz leicht k\u00f6cheln lassen, da sich sonst die Haut vom Paprika l\u00f6st. Mit Paprika, Salz und Pfeffer w\u00fcrzen. Die Zitrone entweder auspressen und den Saft zuf\u00fcgen und verr\u00fchren, oder die Zitrone in Scheiben geschnitten zuf\u00fcgen. Gehackten Dill und Petersilie (getrocknete Kr\u00e4uter genausogut m\u00f6glich) dar\u00fcberstreuen. Beim Servieren Creme fraiche dazu reichen, pro Teller ca. 1 Teel\u00f6ffel voll. Dazu reicht man Fluit mit Kr\u00e4uterbutter (oder ordin\u00e4ren Toast!).<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g Schweinefleisch 300 g Rindfleisch 4 EL \u00d6l 1 l Fleischbr\u00fche 3 Gew\u00fcrzgurken 2 Zwiebeln 2 Knoblauchzehen 500 g Tomate passiert 1 Paprikaschote rot 1 Paprikaschote gelb 1 Paprikaschote gr\u00fcn Pfeffer Salz 1 EL Paprika mittelscharf 1 Zitrone Petersilie Dill 200 g Creme fraiche 1 Fluit (Baguette) 100 g Kr\u00e4uterbutter Zubereitung Fleisch in … <\/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-2830","post","type-post","status-publish","format-standard","hentry","category-suppe","category-vorspeise","item-wrap"],"yoast_head":"\nSoljanka<\/title>\n<meta name=\"description\" content=\"- Soljanka\" \/>\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\/soljanka\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soljanka\" \/>\n<meta property=\"og:description\" content=\"- Soljanka\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/soljanka\/\" \/>\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=\"2011-09-21T19:40:26+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\\\/soljanka\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/soljanka\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Soljanka\",\"datePublished\":\"2011-09-21T19:40:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/soljanka\\\/\"},\"wordCount\":198,\"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\\\/soljanka\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/soljanka\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/soljanka\\\/\",\"name\":\"Soljanka\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-09-21T19:40:26+00:00\",\"description\":\"- Soljanka\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/soljanka\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/soljanka\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/soljanka\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Soljanka\"}]},{\"@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 - 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