{"id":3707,"date":"2012-01-28T22:03:09","date_gmt":"2012-01-28T22:03:09","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/"},"modified":"2012-02-05T08:52:56","modified_gmt":"2012-02-05T08:52:56","slug":"leberknodel-suppe-z","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/","title":{"rendered":"Leberkn\u00f6del-Suppe"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Altgebackene Br\u00f6tchen
\n1 TL. Salz
\netwa 1\/4 l Milch
\n200 g Rinderleber
\n60 g Zwiebel
\n1 El. Gehackte Petersilie
\n30 g Butter
\n2 Eier
\nPfeffer
\nabgeriebene unbehandelte (!!)Zitronenschale
\n1 TL. Gehackter Majoran
\n1 – 1 1\/2 l gut gew\u00fcrzte Fleischbr\u00fche
\nklein geschnittener Schnittlauch<\/p>\n

Zubereitung<\/strong>
\nBr\u00f6tchen in sehr d\u00fcnne Scheiben schneiden, salzen, mit lauwarmer Milch \u00fcbergie\u00dfen, durchziehen lassen. Leber waschen, trocken tupfen, enth\u00e4uten. Zwiebel sch\u00e4len und w\u00fcrfeln, beides durch die feine Scheibe des Fleischwolfes geben oder im Universalzerkleinerer p\u00fcrieren. Petersilie in Butter and\u00fcnsten. Eingeweichte Br\u00f6tchen leicht ausdr\u00fccken, mit Lebermasse, Petersilie, Butter und allen \u00fcbrigen Zutaten zu einem leichten Fleischteig verarbeiten. Mit angefeuchteten H\u00e4nden aus dem Teig 4 gro\u00dfe oder 8 kleine Kn\u00f6del formen. Fleischbr\u00fche zum Kochen bringen. Leberkn\u00f6del hinein geben und 15 – 25 Minuten, je nach Gr\u00f6\u00dfe, auf 1\/2 oder Automatik-Kochstelle 2 – 3 garziehen lassen (nicht kochen). In der Br\u00fche servieren und mit Schnittlauch bestreuen.<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Altgebackene Br\u00f6tchen 1 TL. Salz etwa 1\/4 l Milch 200 g Rinderleber 60 g Zwiebel 1 El. Gehackte Petersilie 30 g Butter 2 Eier Pfeffer abgeriebene unbehandelte (!!)Zitronenschale 1 TL. Gehackter Majoran 1 – 1 1\/2 l gut gew\u00fcrzte Fleischbr\u00fche klein geschnittener Schnittlauch Zubereitung Br\u00f6tchen in sehr d\u00fcnne Scheiben schneiden, salzen, mit lauwarmer … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[533],"class_list":["post-3707","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-leberknodel","item-wrap"],"yoast_head":"\nLeberkn\u00f6del-Suppe<\/title>\n<meta name=\"description\" content=\"- Leberkn\u00f6del-Suppe\" \/>\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\/28\/leberknodel-suppe-z\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Leberkn\u00f6del-Suppe\" \/>\n<meta property=\"og:description\" content=\"- Leberkn\u00f6del-Suppe\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/\" \/>\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=\"2012-01-28T22:03:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2012-02-05T08:52:56+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\\\/28\\\/leberknodel-suppe-z\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/28\\\/leberknodel-suppe-z\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Leberkn\u00f6del-Suppe\",\"datePublished\":\"2012-01-28T22:03:09+00:00\",\"dateModified\":\"2012-02-05T08:52:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/28\\\/leberknodel-suppe-z\\\/\"},\"wordCount\":156,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Leberkn\u00f6del\"],\"articleSection\":[\"Suppe\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/28\\\/leberknodel-suppe-z\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/28\\\/leberknodel-suppe-z\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/28\\\/leberknodel-suppe-z\\\/\",\"name\":\"Leberkn\u00f6del-Suppe\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-01-28T22:03:09+00:00\",\"dateModified\":\"2012-02-05T08:52:56+00:00\",\"description\":\"- Leberkn\u00f6del-Suppe\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/28\\\/leberknodel-suppe-z\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/28\\\/leberknodel-suppe-z\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/28\\\/leberknodel-suppe-z\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Leberkn\u00f6del-Suppe\"}]},{\"@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":"Leberkn\u00f6del-Suppe","description":"- Leberkn\u00f6del-Suppe","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\/28\/leberknodel-suppe-z\/","og_locale":"de_DE","og_type":"article","og_title":"Leberkn\u00f6del-Suppe","og_description":"- Leberkn\u00f6del-Suppe","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/","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":"2012-01-28T22:03:09+00:00","article_modified_time":"2012-02-05T08:52:56+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\/28\/leberknodel-suppe-z\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Leberkn\u00f6del-Suppe","datePublished":"2012-01-28T22:03:09+00:00","dateModified":"2012-02-05T08:52:56+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/"},"wordCount":156,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Leberkn\u00f6del"],"articleSection":["Suppe"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/","name":"Leberkn\u00f6del-Suppe","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-01-28T22:03:09+00:00","dateModified":"2012-02-05T08:52:56+00:00","description":"- Leberkn\u00f6del-Suppe","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/leberknodel-suppe-z\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Leberkn\u00f6del-Suppe"}]},{"@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-XN","jetpack-related-posts":[{"id":2828,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/","url_meta":{"origin":3707,"position":0},"title":"Fleischsoljanka","author":"Steffen","date":"21. September 2011","format":false,"excerpt":"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\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":[]},{"id":4655,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/kasesuppe-allgauer-art\/","url_meta":{"origin":3707,"position":1},"title":"K\u00e4sesuppe (Allg\u00e4uer Art)","author":"Steffen","date":"25. November 2012","format":false,"excerpt":"Zutaten 1 gro\u00dfe Zwiebel 2 Knoblauchzehen 4 EL Butter 3 EL Mehl 1 l Kr\u00e4ftige Fleischbr\u00fche 200 g Sahne Wei\u00dfer Pfeffer; am besten frisch gemahlen Muskatnuss, am besten frisch gerieben etwas Salz 50 g Schmelzk\u00e4se 100 g Emmentaler; gerieben 1\/2 Bund Petersilie 4 Scheibe Wei\u00dfbrot 4 EL Helles Bier 40\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":[]},{"id":961,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-zucchini\/","url_meta":{"origin":3707,"position":2},"title":"Gef\u00fcllte Zucchini","author":"Steffen","date":"24. April 2011","format":false,"excerpt":"Zutaten: 1 Br\u00f6tchen vom Vortag 4 mittelgro\u00dfe Zucchini 1 kleine Zwiebel 1 Bund Petersilie 300 g gemischtes Hackfleisch 1 Ei 1 Tl mittelscharfer Senf edels\u00fc\u00dfes Paprikapulver geriebene Muskatnuss Salz und Pfeffer 1 Knoblauchzehe 1 kleine Dose Tomate 1 Tl zerriebener Oregano 100 g geriebener Emmentaler Zubereitung: Das Br\u00f6tchen in Wasser\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":802,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/hackbraten-auf-kartoffelgratin\/","url_meta":{"origin":3707,"position":3},"title":"Hackbraten auf Kartoffelgratin","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 1 altbackenes Br\u00f6tchen 1 Bund Petersilie 1 Ei 500 g gemischtes Hackfleisch 1\/2 TL Salz 1\/2 TL Senf Pfeffer, Muskat 200 g Gouda 1 TL provencalische Kr\u00e4uter 1kg Kartoffeln Salz, Pfeffer, Muskat 1\/8l Milch oder Sahne Zubereitung: Das Br\u00f6tchen in Wasser einweichen und anschlie\u00dfend gut ausdr\u00fccken. Die Petersilie waschen\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":3477,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/08\/ramadan-suppe\/","url_meta":{"origin":3707,"position":4},"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":[]},{"id":4507,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kartoffelsuppe-aufgeschmalzener-art\/","url_meta":{"origin":3707,"position":5},"title":"Kartoffelsuppe (Aufgeschmalzener Art)","author":"Steffen","date":"21. Oktober 2012","format":false,"excerpt":"Zutaten 1\/2 kg Kartoffeln 2 Gelbe R\u00fcben (Karotten) 1\/4 Sellerieknolle 1 Petersilienwurzel 1 gro\u00dfe Zwiebel 2 EL Fett 1,25 l Fleischbr\u00fche Salz Pfeffer Majoran 80 g Ger\u00e4ucherter Speck (durchwachsen) 1 EL Schnittlauch 1 EL Liebst\u00f6ckel, gehackt Zubereitung Die Kartoffeln sch\u00e4len, waschen und in 2 cm dicke W\u00fcrfel schneiden. Ebenso die\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\/3707","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=3707"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3707\/revisions"}],"predecessor-version":[{"id":3738,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3707\/revisions\/3738"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}