{"id":3925,"date":"2026-07-22T13:09:13","date_gmt":"2026-07-22T13:09:13","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijska-griesnockerlsuppe\/"},"modified":"2026-07-22T13:09:13","modified_gmt":"2026-07-22T13:09:13","slug":"austrijska-griesnockerlsuppe","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijska-griesnockerlsuppe\/","title":{"rendered":"Austrijska Grie\u00dfnockerlsuppe"},"content":{"rendered":"\n<style>\n#recipe-sr-griessnockerlsuppe{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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span,#recipe-sr-griessnockerlsuppe .gj-rail-sum,#recipe-sr-griessnockerlsuppe .gj-close p{color:#222}#recipe-sr-griessnockerlsuppe .gj-rail-sum{border-top-color:#ccc}#recipe-sr-griessnockerlsuppe .gj-rail-track::before{background:#999}#recipe-sr-griessnockerlsuppe .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-griessnockerlsuppe .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-griessnockerlsuppe .gj-ing-group,#recipe-sr-griessnockerlsuppe .gj-steps>li,#recipe-sr-griessnockerlsuppe .gj-rail,#recipe-sr-griessnockerlsuppe .gj-close,#recipe-sr-griessnockerlsuppe .gj-nutri-row,#recipe-sr-griessnockerlsuppe .gj-fact{break-inside:avoid}#recipe-sr-griessnockerlsuppe .gj-sec h2,#recipe-sr-griessnockerlsuppe .gj-stage{break-after:avoid}#recipe-sr-griessnockerlsuppe .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-griessnockerlsuppe\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Austrijska kuhinja <i>\u00b7<\/i> Supa <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Grie\u00dfnockerlsuppe<\/b> sa mekim knedlama od griza <span class=\"gj-serif\">u bistrom bujonu<\/span><\/h2>\n<p class=\"gj-sub\">Lagana smesa od putera, jajeta i griza odmara pre oblikovanja, zatim se izdu\u017eene knedle tiho po\u0161iraju dok ne postanu meke i ravnomerno porozne.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Supa<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>40 min<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 260 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Griesnockerlsuppe-1.webp\" alt=\"\u0160iroki tanjir Grie\u00dfnockerlsuppe sa tri izdu\u017eene knedle od griza, bistrom supom i vla\u0161cem\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">Tri jednake knedle od griza le\u017ee u bistrom zlatnom bujonu, uz jednostavan zavr\u0161etak od vla\u0161ca.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Grie\u00dfnockerlsuppe recept i mera meke knedle<\/h2><\/div>\n<div class=\"gj-intro\"><p>Grie\u00dfnockerlsuppe je austrijska bistra supa \u010diji se kvalitet procenjuje po jednoj stvari: knedla od griza mora da zadr\u017ei uredan izdu\u017een oblik, a da pod ka\u0161ikom ostane meka i laka. Smesa je kratka, od putera, jajeta, p\u0161eni\u010dnog griza, soli i mu\u0161katnog ora\u0161\u010di\u0107a, pa svaki odnos postaje vidljiv. Previ\u0161e griza stvara tvrdu sredinu. Premalo griza dovodi do raspadanja u bujonu. Temperatura putera i jajeta, vreme odmora i ja\u010dina klju\u010danja imaju ve\u0107i uticaj od bilo kog dodatnog za\u010dina. Ovaj Grie\u00dfnockerlsuppe recept koristi probnu knedlu kako bi se odnos griza i jajeta proverio pre cele ture.<\/p><p class=\"gj-pull\">Griz se ne procenjuje odmah: petnaest minuta odmora menja smesu iz mekane u oblikovanu.<\/p><p>Na fotografijama se vide tri svetle, ovalne knedle u prozirnom zlatnom bujonu, sa sitno seckanim vla\u0161cem. Povr\u0161ina je blago zrnasta, ali nema pukotina, a oblik podse\u0107a na velike quenelle. Takva knedla nastaje radom dve ka\u0161ike i veoma blagim po\u0161iranjem. Bujon ne sme burno da klju\u010da, jer udari mehuri\u0107a lome meku smesu pre nego \u0161to se jaje stegne. Kada temperatura ostane tik ispod sna\u017enog vrenja, spolja\u0161nji sloj se stabilizuje, a griz u sredini postepeno upija te\u010dnost.<\/p><p>Smesa po\u010dinje omek\u0161alim puterom, ne otopljenim. Puter se muti dok ne postane kremast, zatim se jaje dodaje postepeno. Ako su sastojci razli\u010dite temperature, masa mo\u017ee da izgleda zgru\u0161ano, ali se naj\u010de\u0161\u0107e ujedna\u010di kada se doda griz. Nakon me\u0161anja, smesa miruje najmanje petnaest minuta. Za to vreme zrna griza upijaju vlagu i masa postaje \u010dvr\u0161\u0107a. Zbog tog odlaganja ne treba odmah dodavati dodatni griz kada po\u010detna smesa deluje mekano.<\/p><p>Mala probna knedla \u010duva ceo lonac. Komadi\u0107 smese spu\u0161ta se u vodu ili deo bujona; ako zadr\u017ei oblik, ostatak mo\u017ee da se formira. Ako se rasipa, smesa odmara jo\u0161 pet minuta ili prima jednu ka\u0161i\u010dicu griza. Ako je probna knedla tvrda, ka\u0161i\u010dica umu\u0107enog jajeta ili mleka mo\u017ee da ubla\u017ei masu, mada je precizno merenje bolji put. U ovom receptu knedle se po\u0161iraju u posebnoj blago posoljenoj vodi. Tako bujon ostaje bistar i mo\u017ee se ta\u010dno za\u010diniti.<\/p><p>Kuvane knedle rastu gotovo dvostruko, pa se u \u0161erpu spu\u0161taju sa razmakom. Posle desetak minuta okre\u0107u se i dovr\u0161avaju jo\u0161 nekoliko minuta, zatim kratko odmaraju van vatre. Presek pravilno skuvane knedle pokazuje sitne, jednake pore, bez sirove tamne ta\u010dke u sredini. U tanjir se stavljaju po dve ili tri, zavisno od veli\u010dine, i prelivaju vrelim gove\u0111im bujonom. Vla\u0161ac daje sve\u017einu, dok dodatni biber ostaje stvar ukusa. Cela priprema traje \u010detrdeset minuta kada je bujon ve\u0107 spreman.<\/p><p>Vrsta griza uti\u010de na vreme upijanja. Vrlo fini griz daje gla\u0111u povr\u0161inu i br\u017ee vezuje te\u010dnost, dok srednje granulisan ostavlja prepoznatljivu zrnastu strukturu i tra\u017ei pun odmor. Krupan griz nije dobar izbor za kratko po\u0161iranje, jer sredina mo\u017ee ostati tvrda. Veli\u010dina jajeta menja odnos gotovo koliko i dodatna ka\u0161ika griza, zato su vaga i probna knedla vredniji od procene na oko. Kada se recept udvostru\u010duje, smesa se priprema u dve posude; velika masa se sporije hladi i te\u017ee ravnomerno odmara.<\/p><p>Bujon treba da bude dovoljno sna\u017ean da prati puterastu knedlu, ali ne preslan. Ako se redukovao tokom zagrevanja, mala koli\u010dina vrele vode vra\u0107a ravnote\u017eu bez promene bistrine. Knedle ve\u0107 nose so, pa zavr\u0161no pode\u0161avanje uvek dolazi tek kada se jedna stavi u probni tanjir.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Knedla pod kontrolom \u2014 \u010detiri provere<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Omek\u0161ali puter i jaje se mute u glatku, laganu osnovu.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:05<\/b><span>Griz i za\u010dini se ume\u0161aju, pa smesa miruje petnaest minuta.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Probna knedla proverava \u010dvrstinu pre oblikovanja cele ture.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:40<\/b><span>Po\u0161irane knedle odmaraju kratko i ulaze u vreo bistar bujon.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Grie\u00dfnockerlsuppe koristi meke knedle od griza kao dodatak bistrom gove\u0111em bujonu. Omek\u0161ali puter se umuti sa jajima, zatim se dodaju griz, so i mu\u0161katni ora\u0161\u010di\u0107. Smesa odmara da griz upije vlagu, a mala probna knedla proverava odnos pre kuvanja. Knedle se oblikuju dvema ka\u0161ikama i tiho po\u0161iraju u posebnoj vodi, bez burnog klju\u010danja. Posle kratkog odmora raspore\u0111uju se u tanjire, prelivaju vrelim bujonom i zavr\u0161avaju vla\u0161cem. Odvojeno po\u0161iranje \u010duva supu bistrom.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za knedle od griza<\/h3><ul><li><b>80 g omek\u0161alog putera<\/b> \u2014 <em>ne otopljenog<\/em><\/li><li><b>2 jaja<\/b> \u2014 <em>sobne temperature<\/em><\/li><li><b>150 g p\u0161eni\u010dnog griza<\/b> \u2014 <em>srednje granulacije<\/em><\/li><li><b>4 g soli<\/b> \u2014 <em>za smesu<\/em><\/li><li><b>prstohvat mu\u0161katnog ora\u0161\u010di\u0107a<\/b> \u2014 <em>sve\u017ee narendanog<\/em><\/li><li><b>1,5 l vode<\/b> \u2014 <em>za po\u0161iranje<\/em><\/li><li><b>8 g soli<\/b> \u2014 <em>za vodu<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za serviranje<\/h3><ul><li><b>1,5 l bistrog gove\u0111eg bujona<\/b> \u2014 <em>vrelog i proce\u0111enog<\/em><\/li><li><b>8 g vla\u0161ca<\/b> \u2014 <em>sitno seckanog<\/em><\/li><li><b>\u00bc ka\u0161i\u010dice crnog bibera<\/b> \u2014 <em>po \u017eelji<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Recept sadr\u017ei gluten, jaja i mleko. Bujon mo\u017ee sadr\u017eati celer. Margarinska zamena menja aromu i ta\u010dku topljenja; za pouzdan rezultat koristi se \u010dvrsta biljna mast namenjena pe\u010denju.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Smesa<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Umutite puter<\/p><p class=\"gj-step-x\">Omek\u0161ali puter mutite 2 minuta dok ne postane svetliji i kremast. Dodajte jaja jedno po jedno, me\u0161aju\u0107i posle svakog.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte griz<\/p><p class=\"gj-step-x\">Ume\u0161ajte griz, so i mu\u0161katni ora\u0161\u010di\u0107 samo dok se masa ne sjedini. Pokrijte i ostavite 15 minuta na sobnoj temperaturi.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Proverite probnom knedlom<\/p><p class=\"gj-step-x\">Zagrejte posoljenu vodu do vrlo tihog klju\u010danja. Spustite malu probnu knedlu; ako se ne raspada tokom 3 minuta, smesa je spremna.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Oblikovanje i po\u0161iranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Oblikujte knedle<\/p><p class=\"gj-step-x\">Pokvasite dve ka\u0161ike toplom vodom. Zahvatite oko 25 g smese i prebacujte je izme\u0111u ka\u0161ika dok ne dobijete izdu\u017een oval.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Po\u0161irajte bez jakog vrenja<\/p><p class=\"gj-step-x\">Spu\u0161tajte knedle u vodu sa razmakom. Kuvajte 10 minuta na jedva vidljivom klju\u010danju, okrenite i kuvajte jo\u0161 5\u20137 minuta. Treba da narastu i budu elasti\u010dne na dodir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ostavite kratak odmor<\/p><p class=\"gj-step-x\">Sklonite \u0161erpu sa vatre i ostavite knedle u vodi jo\u0161 5 minuta. Jednu presecite; sredina mora imati sitne jednake pore i ne sme biti sirova.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Supa<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zagrejte bujon<\/p><p class=\"gj-step-x\">Gove\u0111i bujon dovedite do tihog klju\u010danja i probajte. Ne dodajte so pre provere, po\u0161to su knedle ve\u0107 za\u010dinjene.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Poslu\u017eite<\/p><p class=\"gj-step-x\">Rasporedite po dve ili tri knedle u zagrejane tanjire, prelijte vrelim bujonom i pospite vla\u0161cem i biberom po \u017eelji.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div><h3>Serviranje i uparivanje<\/h3><p>Supa se slu\u017ei odmah kao prvo jelo. Knedle treba da budu potpuno uronjene u bujon, ali ne pretrpane. Dodatak kuvanog korenastog povr\u0107a nije potreban; \u010dista postavka bolje pokazuje teksturu griza.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Po\u0161irane knedle mogu da stoje dva dana u fri\u017eideru, odvojeno od bujona i premazane sa nekoliko kapi neutralnog ulja. Podgrevaju se 5 minuta u vru\u0107em, ali ne klju\u010dalom bujonu. Sirova smesa se ne \u010duva du\u017ee od jednog dana zbog jaja. Zamrzavanje skuvanih knedli mogu\u0107e je do mesec dana, uz blago mek\u0161u teksturu posle odmrzavanja.<\/p><h3>Varijacije i zamene<\/h3><p>Pile\u0107i bujon daje bla\u017eu supu. Sitno seckan per\u0161un mo\u017ee da u\u0111e u smesu, ali menja \u010dist presek. Deo griza mo\u017ee da se zameni finim kukuruznim grizom samo u maloj meri, jer druga\u010dije upija te\u010dnost. Za manje knedle vreme po\u0161iranja se skra\u0107uje na 10\u201312 minuta.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Sastojci iste temperature spre\u010davaju zgru\u0161avanje putera. Ka\u0161ike se kvase pre svake knedle. Voda treba da podrhtava, ne da valja knedle po \u0161erpi.<\/p><h3>Potrebna oprema<\/h3><p>Dve jednake supene ka\u0161ike olak\u0161avaju pravilan oblik. Potrebni su jo\u0161 ru\u010dni mikser, \u0161iroka \u0161erpa za po\u0161iranje, \u0161upljikava ka\u0161ika i posebna \u0161erpa za bujon.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 260 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 22 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 14 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 780 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni:<\/b> gluten, jaja i mleko; mogu\u0107i celer u bujonu. Vrednosti su okvirna procena po 1 tanjir sa 3 knedle, zasnovana na standardnim referentnim podacima; stvarni rezultat zavisi od brendova, upijanja masno\u0107e i veli\u010dine porcije.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Jedna probna knedla govori vi\u0161e od dodatne \u0161ake griza.<\/p><p>Meke griz knedle tra\u017ee strpljenje u dve kratke pauze: odmor smese i blago po\u0161iranje. Kada se masa ne preoptereti grizom i voda ostane mirna, rezultat je lagan dodatak koji ne zamu\u0107uje dobar bujon.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-griessnockerlsuppe\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Grie\u00dfnockerlsuppe sa mekim knedlama od griza u bistrom bujonu\",\n  \"description\": \"Austrijska bistra supa sa izdu\u017eenim knedlama od p\u0161eni\u010dnog griza, putera i jajeta, po\u0161iranim na tihoj temperaturi i poslu\u017eenim sa vla\u0161cem.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Griesnockerlsuppe-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Griesnockerlsuppe-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Griesnockerlsuppe-1.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Supa\",\n  \"cookingMethod\": \"Po\u0161iranje knedli\",\n  \"keywords\": \"Grie\u00dfnockerlsuppe recept, knedle od griza za supu, austrijska supa sa knedlama, meke griz knedle\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT40M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"260 kcal\",\n    \"carbohydrateContent\": \"22 g\",\n    \"proteinContent\": \"13 g\",\n    \"fatContent\": \"14 g\",\n    \"fiberContent\": \"1 g\",\n    \"sodiumContent\": \"780 mg\",\n    \"servingSize\": \"1 tanjir sa 3 knedle\"\n  },\n  \"recipeIngredient\": [\n    \"80 g omek\u0161alog putera\",\n    \"2 jaja\",\n    \"150 g p\u0161eni\u010dnog griza\",\n    \"4 g soli\",\n    \"prstohvat mu\u0161katnog ora\u0161\u010di\u0107a\",\n    \"1,5 l vode\",\n    \"8 g soli\",\n    \"1,5 l bistrog gove\u0111eg bujona\",\n    \"8 g vla\u0161ca\",\n    \"\u00bc ka\u0161i\u010dice crnog bibera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Smesa\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Umutite puter\",\n          \"text\": \"Omek\u0161ali puter mutite 2 minuta dok ne postane svetliji i kremast. 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