{"id":4507,"date":"2012-10-21T19:48:11","date_gmt":"2012-10-21T19:48:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4507"},"modified":"2012-10-21T19:48:11","modified_gmt":"2012-10-21T19:48:11","slug":"kartoffelsuppe-aufgeschmalzener-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kartoffelsuppe-aufgeschmalzener-art\/","title":{"rendered":"Kartoffelsuppe (Aufgeschmalzener Art)"},"content":{"rendered":"

Zutaten<\/strong>
\n1\/2 kg Kartoffeln
\n2 Gelbe R\u00fcben (Karotten)
\n1\/4 Sellerieknolle
\n1 Petersilienwurzel
\n1 gro\u00dfe Zwiebel
\n2 EL Fett
\n1,25 l Fleischbr\u00fche
\nSalz
\nPfeffer
\nMajoran
\n80 g Ger\u00e4ucherter Speck (durchwachsen)
\n1 EL Schnittlauch
\n1 EL Liebst\u00f6ckel, gehackt<\/p>\n

Zubereitung<\/strong>
\nDie Kartoffeln sch\u00e4len, waschen und in 2 cm dicke W\u00fcrfel schneiden. Ebenso die gelben R\u00fcben und den Sellerie vorbereiten. Die Petersilienwurzel kleinschneiden, die Zwiebel fein hacken und in einem Topf mit Fett anlaufen lassen. Das vorbereitete Gem\u00fcse dazugeben, alles umr\u00fchren und mit Fleischbr\u00fche aufgie\u00dfen, 30 Minuten leise kochen lassen. 10 Minuten vor Garzeitende mit Salz, Pfeffer und Majoran w\u00fcrzen und durchmischen. Zum Schluss den Speck, in W\u00fcrfel geschnitten, in einer kleinen Pfanne auslassen und hei\u00df mit Ausbratfett auf die Suppe gie\u00dfen. Mit Schnittlauch und Liebst\u00f6ckel bestreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 gelben R\u00fcben und den Sellerie … <\/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],"tags":[89],"class_list":["post-4507","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-kartoffel","item-wrap"],"yoast_head":"\nKartoffelsuppe (Aufgeschmalzener 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