{"id":4861,"date":"2014-01-21T08:28:36","date_gmt":"2014-01-21T07:28:36","guid":{"rendered":"http:\/\/www.kuchniokracja.hanami.pl\/?p=4861"},"modified":"2014-01-21T08:30:22","modified_gmt":"2014-01-21T07:30:22","slug":"ekspresowa-zupa-rybna","status":"publish","type":"post","link":"https:\/\/kuchniokracja.hanami.pl\/index.php\/ekspresowa-zupa-rybna\/","title":{"rendered":"Ekspresowa zupa rybna"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\" style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">Kiedy\u015b w Berlinie jad\u0142am przepyszn\u0105 <strong>zup\u0119 rybn\u0105<\/strong>. By\u0142y to kawa\u0142ki bia\u0142ej ryby p\u0142ywaj\u0105ce w klarownym, aromatycznym bulionie. Wa\u017cny sk\u0142adnik stanowi\u0142 te\u017c any\u017c gwia\u017adzisty, kt\u00f3ry niweluje zapach ryby. Wspominaj\u0105c te smaki zrobi\u0142am w\u0142asn\u0105 zimow\u0105, rozgrzewaj\u0105c\u0105 zup\u0119.<\/p>\n<h2 style=\"font-size: 16px; text-align: justify;\"><strong><span itemprop=\"name\">Ekspresowa zupa rybna<\/span> &#8211; przepis (dla 2 os\u00f3b):<\/strong><\/h2>\n<p><strong><span itemprop=\"ingredients\"> 400 ml bulionu warzywnego<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 150-200 g filetu bez sk\u00f3ry z halibuta (albo innej ryby o jasnym mi\u0119sie)<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 1 wi\u0119ksza szalotka<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 1-2 \u0142y\u017ceczki kurkumy <\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 1 any\u017c gwia\u017adzisty<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> s\u00f3l, pieprz, chili, natka pietruszki<\/span><\/strong><\/p>\n<p itemprop=\"recipeInstructions\" style=\"text-align: justify;\">Do garnka wlewamy bulion i doprowadzamy do wrzenia. Do bulionu wrzucamy pokrojon\u0105 w pi\u00f3ra szalotk\u0119, any\u017c oraz kawa\u0142ki ryby. Gotujemy 8-12 minut (w zale\u017cno\u015bci od grubo\u015bci filetu). Minut\u0119 przed ko\u0144cem gotowania dodajemy pozosta\u0142e przyprawy. Any\u017c gwia\u017adzisty najlepiej usun\u0105\u0107 z zupy (jest on twardy, mo\u017cna z\u0142ama\u0107 sobie na nim z\u0105b). Przed podaniem ozdabiamy natk\u0105 pietruszki.<\/p>\n<p><a href=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2014\/01\/zupa_rybna.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4862\" itemprop=\"image\" alt=\"Zupa rybna,  Fot. Hanami\u00ae\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2014\/01\/zupa_rybna.jpg\" width=\"550\" height=\"400\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2014\/01\/zupa_rybna.jpg 550w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2014\/01\/zupa_rybna-300x218.jpg 300w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Kiedy\u015b w Berlinie jad\u0142am przepyszn\u0105 zup\u0119 rybn\u0105. By\u0142y to kawa\u0142ki bia\u0142ej ryby p\u0142ywaj\u0105ce w klarownym, aromatycznym bulionie. Wa\u017cny sk\u0142adnik stanowi\u0142 te\u017c any\u017c gwia\u017adzisty, kt\u00f3ry niweluje zapach ryby. Wspominaj\u0105c te smaki zrobi\u0142am w\u0142asn\u0105 zimow\u0105, rozgrzewaj\u0105c\u0105 zup\u0119. Ekspresowa zupa rybna &#8211; przepis (dla 2 os\u00f3b): 400 ml bulionu warzywnego 150-200 g filetu bez sk\u00f3ry z halibuta (albo&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[1250,1215,1361,69,12,1363,1362],"class_list":["post-4861","post","type-post","status-publish","format-standard","hentry","category-kuchnia-fusion","tag-anyz-gwiazdzisty","tag-bulion","tag-halibut","tag-kuchnia-fusion-2","tag-przepisy-2","tag-szalotka","tag-zupa-rybna"],"_links":{"self":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/4861","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/comments?post=4861"}],"version-history":[{"count":2,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/4861\/revisions"}],"predecessor-version":[{"id":4864,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/4861\/revisions\/4864"}],"wp:attachment":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/media?parent=4861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/categories?post=4861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/tags?post=4861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}