{"id":3407,"date":"2012-01-01T18:38:48","date_gmt":"2012-01-01T18:38:48","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3407"},"modified":"2012-01-01T18:39:13","modified_gmt":"2012-01-01T18:39:13","slug":"feuriges-vom-schwein","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/","title":{"rendered":"Feuriges Vom Schwein"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Getrocknete Chilischoten
\n125 ml halbtrockener Sherry
\n2\/3 kg Schweineschnitzel in d\u00fcnnen Scheiben
\n4 Knoblauchzehen
\n20 g Frischer Ingwer
\n2\/3 EL Gemahlener Kreuzk\u00fcmmel
\n1\/3 TL Gemahlener Zimt
\n1\/3 TL Schwarzer Pfeffer
\n1\/3 TL Muskat
\n1\/3 TL Gemahlene Nelken (evtl)
\n1\/3 TL Gemahlener Kardamon (evtl)
\n1 mittlere Zwiebeln
\n2 EL \u00d6l
\n1 TL Salz
\nZucker<\/p>\n

Zubereitung<\/strong>
\nChili ca. 10 Minuten im Sherry einweichen. Fleisch in Streifen schneiden. Knoblauch und Ingwer sch\u00e4len, grob w\u00fcrfeln. Chili, Knoblauch und Ingwer z. im M\u00f6rser zerdr\u00fccken. Dann mit Sherry mischen. Mit den Gew\u00fcrzen unter das Fleisch r\u00fchren. Zugedeckt ca. 1 Stunde ziehen lassen.
\nZwiebeln sch\u00e4len. Fleisch abtropfen lassen und die Marinade dabei auffangen \u00d6l in einem Br\u00e4ter erhitzen. Zwiebeln und Fleisch unter Wenden darin anbraten. Marinade zuf\u00fcgen und alles zugedeckt bei milder Hitze ca. 10 Minuten schmoren. Zwischendurch umr\u00fchren. Mit Salz und Zucker abschmecken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Getrocknete Chilischoten 125 ml halbtrockener Sherry 2\/3 kg Schweineschnitzel in d\u00fcnnen Scheiben 4 Knoblauchzehen 20 g Frischer Ingwer 2\/3 EL Gemahlener Kreuzk\u00fcmmel 1\/3 TL Gemahlener Zimt 1\/3 TL Schwarzer Pfeffer 1\/3 TL Muskat 1\/3 TL Gemahlene Nelken (evtl) 1\/3 TL Gemahlener Kardamon (evtl) 1 mittlere Zwiebeln 2 EL \u00d6l 1 TL Salz Zucker … <\/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":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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":[6,47],"tags":[487],"class_list":["post-3407","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-feurig","item-wrap"],"yoast_head":"\nFeuriges Vom Schwein<\/title>\n<meta name=\"description\" content=\"- Feuriges Vom Schwein\" \/>\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\/2012\/01\/01\/feuriges-vom-schwein\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Feuriges Vom Schwein\" \/>\n<meta property=\"og:description\" content=\"- Feuriges Vom Schwein\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/\" \/>\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=\"2012-01-01T18:38:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2012-01-01T18:39:13+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\\\/2012\\\/01\\\/01\\\/feuriges-vom-schwein\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/01\\\/feuriges-vom-schwein\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Feuriges Vom Schwein\",\"datePublished\":\"2012-01-01T18:38:48+00:00\",\"dateModified\":\"2012-01-01T18:39:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/01\\\/feuriges-vom-schwein\\\/\"},\"wordCount\":137,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"feurig\"],\"articleSection\":[\"Hauptgerichte\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/01\\\/feuriges-vom-schwein\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/01\\\/feuriges-vom-schwein\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/01\\\/feuriges-vom-schwein\\\/\",\"name\":\"Feuriges Vom Schwein\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-01-01T18:38:48+00:00\",\"dateModified\":\"2012-01-01T18:39:13+00:00\",\"description\":\"- Feuriges Vom Schwein\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/01\\\/feuriges-vom-schwein\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/01\\\/feuriges-vom-schwein\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/01\\\/feuriges-vom-schwein\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Feuriges Vom Schwein\"}]},{\"@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":"Feuriges Vom Schwein","description":"- Feuriges Vom Schwein","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\/2012\/01\/01\/feuriges-vom-schwein\/","og_locale":"de_DE","og_type":"article","og_title":"Feuriges Vom Schwein","og_description":"- Feuriges Vom Schwein","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/","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":"2012-01-01T18:38:48+00:00","article_modified_time":"2012-01-01T18:39:13+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\/2012\/01\/01\/feuriges-vom-schwein\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Feuriges Vom Schwein","datePublished":"2012-01-01T18:38:48+00:00","dateModified":"2012-01-01T18:39:13+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/"},"wordCount":137,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["feurig"],"articleSection":["Hauptgerichte","Schwein"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/","name":"Feuriges Vom Schwein","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-01-01T18:38:48+00:00","dateModified":"2012-01-01T18:39:13+00:00","description":"- Feuriges Vom Schwein","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Feuriges Vom Schwein"}]},{"@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-SX","jetpack-related-posts":[{"id":3328,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-fruchten\/","url_meta":{"origin":3407,"position":0},"title":"Ente mit Fr\u00fcchten","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 600 g Entenbrust 3 EL Dunkle Sojasauce 1 EL Trockerner Sherry; - oder Reiswein 1 TL Gemahlener Ingwer 2 TL brauner Zucker 1 Priese Salz 1 Knoblauchzehe 4 EL Sesam\u00f6l 2 Schalotten 1 Staudensellerie 2 Dosen Ananasscheiben 1\/2 Honigmelone 50 g Lychees;frisch oder - aus der Dose 2 EL\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":1427,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/05\/schweinefleisch-maurisch-gewurzt\/","url_meta":{"origin":3407,"position":1},"title":"Schweinefleisch maurisch gew\u00fcrzt","author":"Steffen","date":"5. Mai 2011","format":false,"excerpt":"Zutaten 900Gramm Schweinefilet oder Kotelettst\u00fcck; entbeint 1 mittlere Zwiebel; feingew\u00fcrfelt 3 Knoblauchzehen; durchgepresst 3 EL Petersilie; feingehackt 1 EL Paprikapulver; vorzugsweise spanisches 1\/2 TL Chiliflocken 1\/2 TL Kreuzk\u00fcmmel; gemahlen 1\/2 TL Koriander; gemahlen 1\/2 TL Oregano; getrocknet 1\/4 TL Safranf\u00e4den; zerkr\u00fcmelt 4 EL Oliven\u00f6l 2 EL Rotweinessig 2 EL Sherry\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1136,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/29\/mariniertes-hahnchen\/","url_meta":{"origin":3407,"position":2},"title":"Mariniertes H\u00e4hnchen","author":"Steffen","date":"29. April 2011","format":false,"excerpt":"Zutaten: 1 H\u00e4hnchen (ca. 1300 -1400 g) F\u00fcr die Marinade: 3 EL Sojasauce je 2 EL Sherry und Oliven\u00f6l 1 EL Wasser 1 EL Honig 1\/2 TL Salz 1\/4 TL gemahlener wei\u00dfer Pfeffer 1 auf Salz zerriebene Knoblauchzehe etwas geriebener frischer Ingwer 2 Fr\u00fchlingszwiebeln Zubereitung: Das H\u00e4hnchen unter kaltem Wasser\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2435,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/auberginen-mit-fischgeschmack\/","url_meta":{"origin":3407,"position":3},"title":"Auberginen mit Fischgeschmack","author":"Steffen","date":"2. August 2011","format":false,"excerpt":"Zutaten 4 Auberginen \u00d6l zum Braten 1 TL Knoblauch, gehackt 1 EL Lauch oder Fr\u00fchlingszwiebeln, feingehackt 1 TL Ingwer, gehackt 133 g Schweinehackfleisch 1 EL Reiswein oder trockener Sherry 2 TL Zucker 2 EL Sojasauce 1 TL Essig 1 Priese Glutamat (evtl.) Zubereitung Auberginen waschen, Stiele entfernen. In Scheiben, dann\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":4423,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerfleisch-sichuan-art\/","url_meta":{"origin":3407,"position":4},"title":"H\u00fchnerfleisch Sichuan-Art","author":"Steffen","date":"6. Oktober 2012","format":false,"excerpt":"Zutaten 450 g H\u00e4hnchenfleisch 1 EL Zucker 1 EL Sojasauce 1 EL trockener Sherry oder Brandy 0,25 EL frisch gemahlener Pfeffer 2 TL Mehl 3 EL \u00d6l 2 Knoblauchzehen 3 Fr\u00fchlingszwiebeln 8 getrocknete rote Chilis 2 EL Yellow Bean Sauce oder helles Miso 50 ml Wasser 1 gr\u00fcne oder rote\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":3477,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/08\/ramadan-suppe\/","url_meta":{"origin":3407,"position":5},"title":"Ramadan-Suppe","author":"Steffen","date":"8. Januar 2012","format":false,"excerpt":"Zutaten 100 g Kichererbsen 100 g rote Linsen 1 gro\u00dfe Kartoffel 1 M\u00f6hre 1 Stange Staudensellerrie 2 mittelgro\u00dfe Zwiebeln 3 Knoblauchzehen 250 g Rindfleisch 5 El Oliven\u00f6l 1,5 l Fleischbr\u00fche (instant) 2 gro\u00dfe Fleischtomaten 1 Bund Petersilie 60 g Reis Saft einer Ztrone 1 Tl Harissa (gibts im t\u00fcrkischem Lebensmittelgesch\u00e4ft)\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\/3407","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=3407"}],"version-history":[{"count":3,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3407\/revisions"}],"predecessor-version":[{"id":3410,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3407\/revisions\/3410"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}