{"id":5329,"date":"2013-03-24T21:06:28","date_gmt":"2013-03-24T21:06:28","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5329"},"modified":"2013-03-24T21:06:28","modified_gmt":"2013-03-24T21:06:28","slug":"grune-schtschi-schtschi-seloenije","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/24\/grune-schtschi-schtschi-seloenije\/","title":{"rendered":"Gr\u00fcne Schtschi (Schtschi seloenije)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Rinderbrust
\n1 Bund Suppengr\u00fcn
\n2 l Wasser
\n600 g Junge Brennesseln
\n300 g Sauerampfer
\n1 Zwiebel
\n100 g Butter
\n1 EL Mehl
\n200 g Saure Sahne
\n5 Hartgekochte Eier
\n5 Ger\u00e4ucherte W\u00fcrstchen
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nAus Rindfleisch und Suppengr\u00fcn eine Br\u00fche kochen und abseihen. Fleisch w\u00fcrfeln und zugedeckt beiseite stellen.
\nIn der Zwischenzeit Brennesseln verlesen, gr\u00fcndlich waschen, mit heissem Wasser \u00fcberbr\u00fchen und aufkochen. Abtropfen lassen und hacken. Kleingew\u00fcrfelte Zwiebel in Butter anschwitzen. Brennesseln zuf\u00fcgen und fast weich d\u00fcnsten.
\nSauerampfer ebenfalls verlesen, waschen und hacken. Mit den Brennesseln bei geschlossenem Topf garen.
\nAus Mehl und der gleichen Menge Butter eine helle Einbrenne bereiten, mit etwas Br\u00fche abl\u00f6schen und das Gem\u00fcse damit binden. Restliche Br\u00fche aufgiessen, alles gut verr\u00fchren und durchkochen. Fleischw\u00fcrfel und saure Sahne in der Suppe erhitzen und abschmecken.
\nW\u00fcrstchen in Scheibchen schneiden und in Butter anbraten. Mit den halbierten Eier unmittelbar vor dem Servieren zur Suppe geben.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Rinderbrust 1 Bund Suppengr\u00fcn 2 l Wasser 600 g Junge Brennesseln 300 g Sauerampfer 1 Zwiebel 100 g Butter 1 EL Mehl 200 g Saure Sahne 5 Hartgekochte Eier 5 Ger\u00e4ucherte W\u00fcrstchen Salz Pfeffer Zubereitung Aus Rindfleisch und Suppengr\u00fcn eine Br\u00fche kochen und abseihen. Fleisch w\u00fcrfeln und zugedeckt beiseite stellen. In der … <\/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":[678,617],"class_list":["post-5329","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-brennessel","tag-rindfleisch","item-wrap"],"yoast_head":"\nGr\u00fcne 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