{"id":2011,"date":"2016-01-03T12:03:45","date_gmt":"2016-01-03T11:03:45","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2011"},"modified":"2021-01-06T07:40:02","modified_gmt":"2021-01-06T06:40:02","slug":"suppe-aus-abgenagtem-fenalar","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2011","title":{"rendered":"Suppe aus abgenagtem Fenal\u00e5r \u00e0 la Sodd"},"content":{"rendered":"<p><em>Kj\u00f8ttsuppe p\u00e5 avgnagde fenal\u00e5r<\/em> (<a href=\"http:\/\/gryhammer.blogspot.no\/2013\/11\/kjttsuppe-pa-avgnagde-fenalar.html\" target=\"_blank\" rel=\"noopener noreferrer\">Fra jord til bord<\/a>)<\/p>\n<div id=\"attachment_2012\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2016\/01\/Suppe-aus-abgenagtem-Fenal\u00e5r.png\"><img aria-describedby=\"caption-attachment-2012\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2016\/01\/Suppe-aus-abgenagtem-Fenal\u00e5r.png\" alt=\"Suppe aus abgenagtem Fenal\u00e5r\" width=\"250\" height=\"166\" class=\"size-full wp-image-2012\" \/><\/a><p id=\"caption-attachment-2012\" class=\"wp-caption-text\">Suppe aus abgenagtem Fenal\u00e5r<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n1 abgenagter Fenal\u00e5r, die Knochen in St\u00fccke zers\u00e4gt<br \/>\n3 l Wasser<br \/>\n1 Sellerieknolle oder kleine Steckr\u00fcbe<br \/>\n4 Wurzeln<br \/>\n5 Kartoffeln<br \/>\n1 Lauch<\/p>\n<p><strong>Zubereitung:<\/strong><br \/>\nSuppen blir enda bedre n\u00e5r den er full av kj\u00f8ttbiter. Sag l\u00e5ret i sm\u00e5biter for \u00e5 f\u00e5 ut mest mulig marg og n\u00e6ring ut av l\u00e5ret.<\/p>\n<ul>\n<li>La Fenal\u00e5rbitene ligge i vann i ett d\u00f8gn. Skift vannet flere ganger, ellers blir kraften for salt.<\/li>\n<li>Hell av vannet og ha nytt vann i kasserollen.<\/li>\n<li>Koke opp vannet.<\/li>\n<li>Skru ned varmen og la kraftbeina trekke i noen timer. Fisk ut beina og rens dem fri for kj\u00f8tt. Kj\u00f8ttet kutter du i h\u00f8velige biter og legger til side til rett f\u00f8r du skal servere suppa.<\/li>\n<li>Legg beina tilbake i kraften og la de trekke i alt fra 2-48 timer, alt etter hvor god tid du ha. Prinsippet er at jo lengre du trekker beina, jo mer n\u00e6ring f\u00e5r du ut av dem.<\/li>\n<li>N\u00e5r beina har trukket s\u00e5 lenge du har tenkt, s\u00e5 hiver du i gr\u00f8nnsakene, utenom purrel\u00f8ken, og lar dette trekke i en liten time til gr\u00f8nnsakene er m\u00f8re. Et par minutt f\u00f8r servering har du i den finkutta purrel\u00f8ken.<\/li>\n<li>Ha et raust dryss pepper over suppa.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nEs wird schnell sehr salzig, wenn man das Fleisch nicht lang genug w\u00e4ssert. \u00dcber Nacht ist nicht ausreichend! Ansonsten finden wir es beide schmackhaft, obwohl es sehr nach altem Schaf riecht. Echt super, dass man die Fenal\u00e5r-Reste so verwenden kann.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kj\u00f8ttsuppe p\u00e5 avgnagde fenal\u00e5r (Fra jord til bord) Zutaten: 1 abgenagter Fenal\u00e5r, die Knochen in St\u00fccke zers\u00e4gt 3 l Wasser 1 Sellerieknolle oder kleine Steckr\u00fcbe 4 Wurzeln 5 Kartoffeln 1 Lauch Zubereitung: Suppen blir enda bedre n\u00e5r den er full av kj\u00f8ttbiter. Sag l\u00e5ret i sm\u00e5biter for \u00e5 f\u00e5 ut mest mulig marg og n\u00e6ring &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2011\" class=\"more-link\">Continue reading &lsquo;Suppe aus abgenagtem Fenal\u00e5r \u00e0 la Sodd&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[28,326,45],"tags":[642,30,592,71,31,72,243,432,32],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2011"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2011"}],"version-history":[{"count":7,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2011\/revisions"}],"predecessor-version":[{"id":3377,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2011\/revisions\/3377"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}