{"id":7477,"date":"2019-10-19T05:00:41","date_gmt":"2019-10-19T05:00:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=7477"},"modified":"2019-10-14T05:11:26","modified_gmt":"2019-10-14T05:11:26","slug":"balatoner-fischsuppe-variante-1","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/10\/19\/balatoner-fischsuppe-variante-1\/","title":{"rendered":"Balatoner Fischsuppe (Variante 1)"},"content":{"rendered":"
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Balatoner Fischsuppe 2<\/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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Zubereitungszeit <\/span>40 Minuten<\/span><\/span> Min.<\/span><\/span><\/div><\/div>\n
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Gericht <\/span>Suppe<\/span><\/div>
K\u00fcche <\/span>Ungarn<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • 500<\/span> Gramm<\/span> Kleinfisch<\/span> z.B. Weissfisch<\/span><\/li>
  • 1,5<\/span> Kilo Karpfen<\/span><\/li>
  • 1<\/span> Kilo Wels<\/span><\/li>
  • 250<\/span> Gramm<\/span> Zwiebel<\/span><\/li>
  • 50<\/span> Gramm<\/span> Paprika<\/span><\/li>
  • 30<\/span> Gramm<\/span> Salz<\/span><\/li>
  • 2<\/span> Knoblauchzehen<\/span><\/li>
  • 1<\/span> Gr\u00fcne Paprikaschote<\/span><\/li>
  • 1<\/span> Tomate<\/span><\/li>
  • 1<\/span> Kirschpaprika bis doppelte Menge<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • Den Karpfen, Wels und die Kleinfische abschuppen. Den Kopf und Schwanzteil abschneiden. Aus dem Kopf den Bitterzahn mit eine Messerklinge abspringen lassen. Das Fleisch in ca. 1,5-2 cm breite Scheiben schneiden. Kleingehackte Zwiebeln und die Kleinfische in einen Topf, oder Kessel geben. Kopf und Schwanz darauflegen, mit 3 Liter kaltem Wasser aufgie\u00dfen und bei gro\u00dfem Feuer 30 Minuten Lang kochen. <\/span><\/div><\/li>
    • Nach dem Aufkochen die h\u00e4lfte von Paprikamenge und Kirschpaprika hineingeben. Die Kleinfische absieben, durchpassieren und in den Sud zur\u00fcckgeben. Noch 1 Liter Wasser dazugeben. Die Fischscheiben, entkernte gr\u00fcne Paprikaschote, viertelte Tomate, Salz und die andere Paprikah\u00e4lfte hineingeben, und weiterkochen. Noch 35 - 40 Minuten kochen und fertig. Mit Wei\u00dfbrot servieren.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Keyword <\/span>Fisch, Karpfen, Wels<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12],"tags":[759,973],"class_list":["post-7477","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-fisch","tag-suppe","item-wrap"],"yoast_head":"\nBalatoner Fischsuppe (Variante 1)<\/title>\n<meta name=\"description\" content=\"Suppe - 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Oktober 2019","format":false,"excerpt":"Balatoner Fischsuppe 3 500 Gramm Kleinfisch (z.B. Weissfisch)1,5 kg Karpfen250 Gramm Zwiebel60 Gramm Paprika1 Kartoffel30 Gramm Salz1 Kirschpaprika (bis doppelte Menge)0,5 Tube Paprikakrem \"Piros Arany\" Den Karpfen und die Kleinfische abschuppen. Den Kopf und Schwanzteil abschneiden. Aus dem Kopf den Bitterzahn mit eine Messerklinge abspringen lassen. Das Fleisch in ca.\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":7473,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/10\/17\/balatoner-fischsuppe\/","url_meta":{"origin":7477,"position":1},"title":"Balatoner Fischsuppe","author":"Steffen","date":"17. Oktober 2019","format":false,"excerpt":"Balatoner Fischsuppe 1 (Balatoni hal\u00dfszl\u00e9) 500 Gramm Kleinfisch (z.B. Weissfisch)1 Kg Karpfen200 Gramm Zwiebel50 Gramm Paprika30 Gramm Salz1 Kirschpaprika (bis doppelte Menge) Den Karpfen und die Kleinfische abschuppen. Den Kopf und Schwanzteil abschneiden. Aus dem Kopf den Bitterzahn mit eine Messerklinge abspringen lassen. Das Fleisch in ca. 1,5-2 cm breite\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":7839,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/10\/19\/fischsuppe-von-theiss\/","url_meta":{"origin":7477,"position":2},"title":"Fischsuppe von Thei\u00df","author":"Steffen","date":"19. Oktober 2021","format":false,"excerpt":"Segedi Halasle 1\/2 kg Kleinfisch1 kg Karpfen150 Gramm Zwiebel30 Gramm Paprika (edels\u00fc\u00df)20 Gramm Salz1 Kirschpaprika300 ml Wei\u00dfwein (trocken) Den Karpfen abschuppen. Den Kopf und Schwanzteil abschneiden. Aus dem Kopf den Bitterzahn mit eine Messerklinge abspringen lassen. Das Fleisch in ca. 1,5-2 cm breite Scheiben schneiden, salzen, 1 Stunde stehenlassen. Kleingehackte\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8050,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/02\/23\/fischsuelze\/","url_meta":{"origin":7477,"position":3},"title":"Fischs\u00fclze","author":"Steffen","date":"23. Februar 2023","format":false,"excerpt":"\u00a0 Fischs\u00fclze (Halkocsonya) 1 kg Karpfen200 Gramm Zwiebel50 Gramm Paprika (edels\u00fc\u00df)20 Gramm Salz2 Kirschpaprika Aus oben genannte Zutaten mit 2 Liter Wasser (nicht mehr!) eine gute Donau-Fischsuppe kochen. Fischst\u00fccke ausnehmen, in Tellern sch\u00f6n legen. Sud auf Fischst\u00fccke sieben. Auf kalte Stelle legen. Am n\u00e4chsten Tag mit Toastbrot servieren. 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