{"id":6844,"date":"2019-06-02T03:58:13","date_gmt":"2019-06-02T03:58:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6844"},"modified":"2019-05-09T04:04:41","modified_gmt":"2019-05-09T04:04:41","slug":"einfache-gemuesesuppe","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/06\/02\/einfache-gemuesesuppe\/","title":{"rendered":"Einfache Gem\u00fcsesuppe"},"content":{"rendered":"

Schnell und einfach zubereitet. Und fast ganz ohne Fleisch, was auch mal gut tut.
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Einfache Gem\u00fcsesuppe<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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\n\t
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Gericht <\/span>Suppe<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • 1<\/span> kleiner Wirsing<\/span> nicht ganz klein<\/span><\/li>
  • 1<\/span> mittlere Stange Lauch<\/span><\/li>
  • 2<\/span> M\u00f6hren<\/span><\/li>
  • 2<\/span> mittelgro\u00dfe Kartoffeln<\/span> festkochend<\/span><\/li>
  • 1<\/span> mittelgro\u00dfe Beinscheibe<\/span><\/li>
  • 1\/2<\/span> Tl<\/span> Paprikapulver<\/span> rosenscharf<\/span><\/li>
  • 1\/2<\/span> Tl<\/span> K\u00fcmmel<\/span> ganz<\/span><\/li>
  • 1\/2<\/span> Tl<\/span> Kreuzk\u00fcmmel<\/span> gemahlen<\/span><\/li>
  • 1\/8<\/span> Tl<\/span> Anissamen<\/span> oder weniger<\/span><\/li>
  • 1<\/span> EL<\/span> k\u00f6rniger Senf<\/span> scharf<\/span><\/li>
  • Pfeffer<\/span><\/li>
  • Salz<\/span><\/li>
  • \u00d6l<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • Vom Wirsing die gr\u00fcnen Bl\u00e4tter entfernen und waschen Danach abtropfen lassen, schlechte Stellen und Mittelrippe rausschneiden, in Streifen schneiden. Den restlichen Wirsing vierteln, Strunk rausschneiden und dann in Streifen schneiden.<\/span><\/div><\/li>
    • Vom Lauch das Gr\u00fcne abschneiden und gut waschen, schr\u00e4g in Streifen schneiden. Das Wei\u00dfe waschen und in fingerdicke Scheiben schneiden. M\u00f6hren putzen und in Scheiben schneiden. Kartoffeln sch\u00e4len, waschen und in nicht zu gro\u00dfe W\u00fcrfel schneiden.<\/div><\/li>
    • Beinscheibe waschen und mit K\u00fcchenpapier abtrocknen. \u00c4u\u00dfere Haut von der Beinscheibe abschneiden und den Knochen aus der Beinscheibe l\u00f6sen. Fleisch in St\u00fccke schneiden.<\/div><\/li>
    • Den Knochen in einem recht gro\u00dfen Topf im \u00d6l anr\u00f6sten. Paprika, K\u00fcmmel, Kreuzk\u00fcmmel und Anis zugeben. Das Gr\u00fcne von Wirsing und Lauch zugeben, unter st\u00e4ndigem Wenden anbraten. Den Rest des Wirsings zugeben, weiter st\u00e4ndig wenden. Mit kochendem Wasser bedecken, aufkochen. Gut salzen!<\/div><\/li>
    • M\u00f6hren- und Kartoffelst\u00fccke zugeben, aufkochen. Fleisch zugeben. Mindestens ca. 1 Stunde bedeckt bei leichter Hitze kochen lassen. Senf unterr\u00fchren (Kann auch mehr sein.) Mit reichlich Pfeffer aus der M\u00fchle w\u00fcrzen. Evtl. nachsalzen und hei\u00df servieren!<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n
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      <\/div><\/path><\/g><\/g><\/svg><\/span>
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      Keyword <\/span>Einfach, Gem\u00fcse<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

      Schnell und einfach zubereitet. Und fast ganz ohne Fleisch, was auch mal gut tut.<\/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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18,12],"tags":[1647,702,973],"class_list":["post-6844","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-suppe","tag-einfach","tag-gemuese","tag-suppe","item-wrap"],"yoast_head":"\nEinfache Gem\u00fcsesuppe<\/title>\n<meta name=\"description\" content=\"Suppe - 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Oktober 2014","format":false,"excerpt":"Zutaten 1 kg Wirsing 200 g durchwachsener Speck 2 EL Butter oder Margarine 3 Zwiebeln 500 g Champignons Salz Pfeffer Italienische Kr\u00e4uter 200 ml hei\u00dfes Wasser Zubereitung Vom Wirsing die \u00e4u\u00dferen Bl\u00e4tter entfernen und den Strunk herausschneiden. Den Wirsing achteln, in etwa 2 cm breite Streifen schneiden, waschen und gut\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":4313,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/14\/gedampfte-wirsing-packchen\/","url_meta":{"origin":6844,"position":5},"title":"Ged\u00e4mpfte Wirsing-P\u00e4ckchen","author":"Steffen","date":"14. 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Wirsingbl\u00e4tter im Wok vorkochen, abtropfen lassen und Stielans\u00e4tze flach schneiden.\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6844","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=6844"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6844\/revisions"}],"predecessor-version":[{"id":6847,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6844\/revisions\/6847"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=6844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=6844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=6844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}