{"id":6207,"date":"2015-10-08T00:00:00","date_gmt":"2015-10-07T22:00:00","guid":{"rendered":"https:\/\/www.visitdolenjska.eu\/?post_type=kulinarika-in-vino&#038;p=6207"},"modified":"2023-10-27T08:16:44","modified_gmt":"2023-10-27T06:16:44","slug":"suelze","status":"publish","type":"kulinarika-in-vino","link":"https:\/\/www.visitdolenjska.eu\/de\/kulinarik-und-wein\/suelze\/","title":{"rendered":"S\u00fclze"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Zutaten: <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kleine Schweinskopf <\/li>\n\n\n\n<li>4 St\u00fcck Schweinef\u00fc\u00dfe <\/li>\n\n\n\n<li>2 St\u00fcck Schwanz <\/li>\n\n\n\n<li>0,5 kg Schweine Nieren <\/li>\n\n\n\n<li>0,5 kg Schweineherzen<\/li>\n\n\n\n<li>0,5 kg Suppengem\u00fcse (Karotten, Sellerie, Lauch, Zwiebel, Petersilie) <\/li>\n\n\n\n<li>0,1 kg Knoblauch <\/li>\n\n\n\n<li>Salz <\/li>\n\n\n\n<li>ganzer <\/li>\n\n\n\n<li>Pfeffer <\/li>\n\n\n\n<li>Lorbeerblatt <\/li>\n\n\n\n<li>Nelken<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zubereitung: <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In einen gro\u00dfen Topf legen wir den Schweinskopf, die Schweinef\u00fc\u00dfe, den Schwanz, das Suppengem\u00fcse und die Kr\u00e4uter. Etwa 2 Stunden kochen. Dann kochen wir in derselben Pfanne gut gewaschene Nieren und Herzen weich (noch etwa 1 Stunde). Die gekochten Lebensmittel vom Wasser trennen (Gelatine &#8211; gelierte Br\u00fche). Die Knochen vom Fleisch trennen und in kleine W\u00fcrfel schneiden; den Schwanz von den Knochen ziehen; die F\u00fc\u00dfe von den Knochen ziehen und in kleine W\u00fcrfel schneiden; Leber und Nieren in kleine W\u00fcrfel schneiden. Alle fleischigen Zutaten in einem gro\u00dfen Beh\u00e4lter gut vermengen und mit Salz, Pfeffer und gehacktem Knoblauch w\u00fcrzen. Mit der Br\u00fche \u00fcbergie\u00dfen, in der die Lebensmittel gekocht wurden. Die Mischung in beliebige Formen oder D\u00e4rme gie\u00dfen und abk\u00fchlen lassen. Die S\u00fclze wird kalt geschnitten. Sie kann mit \u00d6l, Essig, Marmeladen, Schalotten serviert werden\u2026&#8220;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: Zubereitung: In einen gro\u00dfen Topf legen wir den Schweinskopf, die Schweinef\u00fc\u00dfe, den Schwanz, das Suppengem\u00fcse und die Kr\u00e4uter. Etwa 2 Stunden kochen. Dann kochen wir in derselben Pfanne gut gewaschene Nieren und Herzen weich (noch etwa 1 Stunde). Die gekochten Lebensmittel vom Wasser trennen (Gelatine &#8211; gelierte Br\u00fche). Die Knochen vom Fleisch trennen und [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12810,"template":"","meta":{"_acf_changed":false},"lokacija":[],"class_list":["post-6207","kulinarika-in-vino","type-kulinarika-in-vino","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tla\u010denka Rezept - VisitDolenjska<\/title>\n<meta name=\"description\" content=\"Entdecken Sie Tla\u010denka, eine traditionelle slowenische Presswurst aus gew\u00fcrztem Schweinefleisch in Aspik.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.visitdolenjska.eu\/de\/kulinarik-und-wein\/suelze\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tla\u010denka Rezept - 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