{"id":3879,"date":"2012-02-12T20:06:22","date_gmt":"2012-02-12T20:06:22","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/12\/vitaminsuppe-zutaten\/"},"modified":"2012-02-13T03:35:29","modified_gmt":"2012-02-13T03:35:29","slug":"vitaminsuppe-zutaten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/12\/vitaminsuppe-zutaten\/","title":{"rendered":"Vitaminsuppe"},"content":{"rendered":"<p><strong>Zutaten<\/strong><\/p>\n<p>1l Fleischbr\u00fche<br \/>\n250 g junge Mohrr\u00fcben<br \/>\n1\/2 Sellerie<br \/>\n1 Bund Petersilie<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nFleischbr\u00fche wird bereitet (aus Suppenw\u00fcrfeln oder auch aus Resten), aufgekocht und durch ein Sieb gegeben. Kurz vor dem Servieren werden die geputzten rohen Mohrr\u00fcben und Sellerie hineingerieben, schlie\u00dflich streut man feingehackte Petersilie darauf. Das rohe geriebene Gem\u00fcse ist nicht nur eine ausgezeichnete Suppeneinlage, es erh\u00f6ht auch den Vitamingehalt der Suppe.<\/p>\n<div class=\"g-crossposting-backlink\"><a href=\"https:\/\/plus.google.com\/118370625132341053154\/posts\/Eqxj6WEJNe2\" target=\"_blank\">This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 1l Fleischbr\u00fche 250 g junge Mohrr\u00fcben 1\/2 Sellerie 1 Bund Petersilie Zubereitung Fleischbr\u00fche wird bereitet (aus Suppenw\u00fcrfeln oder auch aus Resten), aufgekocht und durch ein Sieb gegeben. Kurz vor dem Servieren werden die geputzten rohen Mohrr\u00fcben und Sellerie hineingerieben, schlie\u00dflich streut man feingehackte Petersilie darauf. Das rohe geriebene Gem\u00fcse ist nicht nur eine ausgezeichnete &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/12\/vitaminsuppe-zutaten\/\">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":[153,109],"class_list":["post-3879","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-mohren","tag-sellerie","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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Man f\u00fcgt sehr fein geschnittenen Lauch, Sellerie, Wirsing und M\u00f6hren hinzu, w\u00fcrzt mit Salz, Pfeffer und Muskat, f\u00fcllt mit fetter Fleischbr\u00fche auf und l\u00e4\u00dft das Ganze gut garen. Die Kartoffeln, die mit Br\u00fche gereicht werden, passen vorz\u00fcglich zu gekochtem Fleisch, vor allem\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"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":3879,"position":3},"title":"Kartoffelsuppe (Aufgeschmalzener Art)","author":"Steffen","date":"21. 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