{"id":2832,"date":"2011-09-21T19:59:16","date_gmt":"2011-09-21T19:59:16","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2832"},"modified":"2011-09-21T19:59:16","modified_gmt":"2011-09-21T19:59:16","slug":"fisch-soljanka","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fisch-soljanka\/","title":{"rendered":"Fisch-Soljanka"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Fisch
\n2 Zwiebeln
\n2 EL Butter; Margarine oder Oel
\n2 EL Tomatenmark; Puree
\n4 kleine Salzgurken; o. Essiggurken
\n2 Tomaten
\n1 EL Kapern
\n1 Lorbeerblatt
\n1\/2 Zitrone
\nSalz
\nPfeffer
\nPetersilie; oder Dill <\/p>\n

Zutaten<\/strong>
\nZwiebel kleinschneiden, leicht in Fett r\u00f6sten, Tomatenmark zusetzen und 5 – 6 Minuten d\u00fcnsten. Dann Fischst\u00fcckchen, in Scheiben geschnittene Gurken, Tomaten, Kapern, Lorbeerblatt und etwas Pfeffer zusetzen, alles mit heisser Br\u00fche \u00fcbergiessen, salzen und 10 – 15 Minuten kochen. Vor dem Servieren mit gewiegter Petersilie oder Dill bestreuen und einige gesch\u00e4lte und entkernte Zitronenscheiben auflegen. 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 Oel 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. Daf\u00fcr schneidet man das Fluit im Abschnitt von ca. 3 cm tief ein, legt in jeden Einschnitt eine etwa 1 cm dicke Scheibe Kr\u00e4uterbutter. Bei 180 Grad im Backofen aufbacken, bis die Kr\u00e4uterbutter zerlaufen ist, warm zur Soljanka reichen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Fisch 2 Zwiebeln 2 EL Butter; Margarine oder Oel 2 EL Tomatenmark; Puree 4 kleine Salzgurken; o. Essiggurken 2 Tomaten 1 EL Kapern 1 Lorbeerblatt 1\/2 Zitrone Salz Pfeffer Petersilie; oder Dill Zutaten Zwiebel kleinschneiden, leicht in Fett r\u00f6sten, Tomatenmark zusetzen und 5 – 6 Minuten d\u00fcnsten. Dann Fischst\u00fcckchen, in Scheiben geschnittene … <\/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":[151,12,55],"tags":[],"class_list":["post-2832","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-suppe","category-vorspeise","item-wrap"],"yoast_head":"\nFisch-Soljanka<\/title>\n<meta name=\"description\" content=\"- Fisch-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\/fisch-soljanka\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fisch-Soljanka\" \/>\n<meta property=\"og:description\" content=\"- Fisch-Soljanka\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fisch-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=\"2011-09-21T19:59:16+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\\\/fisch-soljanka\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fisch-soljanka\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Fisch-Soljanka\",\"datePublished\":\"2011-09-21T19:59:16+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fisch-soljanka\\\/\"},\"wordCount\":263,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Fisch\",\"Suppe\",\"Vorspeise\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fisch-soljanka\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fisch-soljanka\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fisch-soljanka\\\/\",\"name\":\"Fisch-Soljanka\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-09-21T19:59:16+00:00\",\"description\":\"- Fisch-Soljanka\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fisch-soljanka\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fisch-soljanka\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/09\\\/21\\\/fisch-soljanka\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fisch-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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