{"id":3155,"date":"2025-01-16T03:34:53","date_gmt":"2025-01-16T03:34:53","guid":{"rendered":"https:\/\/soup-maker.com\/?p=3155"},"modified":"2025-01-16T03:47:36","modified_gmt":"2025-01-16T03:47:36","slug":"unveiling-the-secrets-of-soup-making-in-the-1800s","status":"publish","type":"post","link":"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/","title":{"rendered":"Odkrywanie sekret\u00f3w przyrz\u0105dzania zupy w 1800 roku"},"content":{"rendered":"<div class=\"row\"  id=\"row-397021936\">\n\n\t<div id=\"col-1964626503\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div data-zone-id=\"0\" data-line-index=\"0\" data-line=\"true\">\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_69_1 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Spis tre\u015bci<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Prze\u0142\u0105czanie spisu tre\u015bci\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#Introduction_of_Unveiling_the_Secrets_of_Soup_Making_in_the_1800s\" title=\"Introduction of Unveiling the Secrets of Soup Making in the 1800s\">Introduction of Unveiling the Secrets of Soup Making in the 1800s<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#The_Evolution_of_Soup_Making_in_the_1800s\" title=\"The Evolution of Soup Making in the 1800s\">The Evolution of Soup Making in the 1800s<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#Tools_and_Techniques_Used_by_Soup_Makers\" title=\"Tools and Techniques Used by Soup Makers\">Tools and Techniques Used by Soup Makers<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#Ingredients_Used_in_Soups_in_the_1800s\" title=\"Ingredients Used in Soups in the 1800s\">Ingredients Used in Soups in the 1800s<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#Popular_Soup_Recipes_of_the_1800s\" title=\"Popular Soup Recipes of the 1800s\">Popular Soup Recipes of the 1800s<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#Sourcing_Ingredients_for_Soup_Making\" title=\"Sourcing Ingredients for Soup Making\">Sourcing Ingredients for Soup Making<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#Serving_Soup_in_the_1800s\" title=\"Serving Soup in the 1800s\">Serving Soup in the 1800s<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#Common_Questions_about_Soup_Making_in_the_1800s\" title=\"Common Questions about Soup Making in the 1800s\">Common Questions about Soup Making in the 1800s<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#How_did_soup_makers_preserve_ingredients\" title=\"How did soup makers preserve ingredients?\">How did soup makers preserve ingredients?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#What_were_some_common_soup_%E2%80%93_making_mistakes_in_the_1800s\" title=\"What were some common soup &#8211; making mistakes in the 1800s?\">What were some common soup &#8211; making mistakes in the 1800s?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#How_did_soup_making_differ_across_regions_in_the_1800s\" title=\"How did soup making differ across regions in the 1800s?\">How did soup making differ across regions in the 1800s?<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/soup-maker.com\/pl\/unveiling-the-secrets-of-soup-making-in-the-1800s\/#Conclusion\" title=\"Wnioski\">Wnioski<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"heading-h2\"><span class=\"ez-toc-section\" id=\"Introduction_of_Unveiling_the_Secrets_of_Soup_Making_in_the_1800s\"><\/span>Introduction of Unveiling the Secrets of Soup Making in the 1800s<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"1\" data-line=\"true\">Soup, a staple in cuisines around the world, has a rich and fascinating history, especially when we look back at the 1800s. During this era, soup making was not just a simple act of combining ingredients to create a warm and nourishing dish. It was an integral part of daily life, influenced by the social, economic, and technological changes of the time.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"2\" data-line=\"true\">In the historical context, soup held great importance. It was often a mainstay for families, providing sustenance during both prosperous and lean times. For the working &#8211; class, a hearty soup could be made from inexpensive ingredients, stretching a meal to feed the whole family. In more affluent households, soup was a refined course, carefully prepared and presented as part of a multi &#8211; course meal. As we delve deeper into the world of soup making in the 1800s, we will uncover the evolution of techniques, the ingredients used, and the cultural significance of this beloved dish.<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-356847830\">\n\n\t<div id=\"col-1555632374\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1316143986\">\n\t\t<a class=\"\" href=\"https:\/\/soup-maker.com\/pl\/electric-appliance\/soup-maker\/\" >\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1696\" height=\"1132\" src=\"https:\/\/soup-maker.com\/wp-content\/uploads\/2025\/01\/Soup-Making-in-the-1800s.jpg\" class=\"attachment-original size-original\" alt=\"Soup Making in the 1800s\" srcset=\"https:\/\/soup-maker.com\/wp-content\/uploads\/2025\/01\/Soup-Making-in-the-1800s.jpg 1696w, https:\/\/soup-maker.com\/wp-content\/uploads\/2025\/01\/Soup-Making-in-the-1800s-300x200.jpg 300w, https:\/\/soup-maker.com\/wp-content\/uploads\/2025\/01\/Soup-Making-in-the-1800s-1024x683.jpg 1024w, https:\/\/soup-maker.com\/wp-content\/uploads\/2025\/01\/Soup-Making-in-the-1800s-768x513.jpg 768w, https:\/\/soup-maker.com\/wp-content\/uploads\/2025\/01\/Soup-Making-in-the-1800s-1536x1025.jpg 1536w, https:\/\/soup-maker.com\/wp-content\/uploads\/2025\/01\/Soup-Making-in-the-1800s-18x12.jpg 18w\" sizes=\"auto, (max-width: 1696px) 100vw, 1696px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_1316143986 {\n  width: 58%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"0\" data-line=\"true\"><\/div>\n<h2 data-zone-id=\"0\" data-line-index=\"2\" data-line=\"true\"><span class=\"ez-toc-section\" id=\"The_Evolution_of_Soup_Making_in_the_1800s\"><\/span><span style=\"font-size: 23.04px;\">The Evolution of Soup Making in the 1800s<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div data-zone-id=\"0\" data-line-index=\"4\" data-line=\"true\">The 1800s witnessed a significant transition in soup making. Initially, soup was primarily a homemade affair. Families would gather around the hearth, and the cook, usually the woman of the house, would spend hours simmering a pot of soup. The ingredients were sourced from the family&#8217;s garden or local farmers.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"5\" data-line=\"true\">However, with the onset of industrialization, things began to change. Factories started to produce canned soups, making it more convenient for people to have soup on hand. This was a game &#8211; changer as it allowed for longer storage and easier access to soup. The industrialization also influenced soup &#8211; making techniques. Commercial soup producers had to find ways to mass &#8211; produce soup while maintaining its flavor and quality. This led to the development of new cooking methods, such as pressure canning, which helped preserve the nutrients and taste of the soup.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"6\" data-line=\"true\">\n<h2 class=\"heading-h2\"><span class=\"ez-toc-section\" id=\"Tools_and_Techniques_Used_by_Soup_Makers\"><\/span>Tools and Techniques Used by <a href=\"https:\/\/soup-maker.com\/pl\/electric-appliance\/soup-maker\/\">Producenci zup<\/a><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"7\" data-line=\"true\">In the early 1800s, traditional soup &#8211; making tools were simple yet effective. Cauldrons were a common sight in kitchens. These large, heavy pots were made of cast iron or copper and were placed directly over the hearth fire. The heat from the fire was evenly distributed, allowing the soup to simmer slowly for hours, developing a rich flavor.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"8\" data-line=\"true\">Hearths were the center of the kitchen, providing warmth and a place to cook. The cook would use long &#8211; handled ladles to stir the soup and ensure that it cooked evenly. As the century progressed, new cooking techniques emerged. The invention of the stove brought more control over the heat source. Soup makers could now adjust the temperature more precisely, which was crucial for making delicate soups.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"9\" data-line=\"true\">Another important technique was the art of straining. After cooking, the soup was often strained through a fine &#8211; mesh sieve or cheesecloth to remove any lumps or unwanted particles, resulting in a smooth and velvety texture.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"10\" data-line=\"true\">\n<h2 class=\"heading-h2\"><span class=\"ez-toc-section\" id=\"Ingredients_Used_in_Soups_in_the_1800s\"><\/span>Ingredients Used in Soups in the 1800s<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"11\" data-line=\"true\">Common ingredients used in 1800s soups were mainly seasonal and locally sourced. Vegetables such as carrots, onions, potatoes, and turnips were staples. Meats, especially beef, chicken, and pork, were also frequently used, either in chunks or as a base for the broth. Herbs like thyme, rosemary, and parsley were added to enhance the flavor.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"12\" data-line=\"true\">Sourcing and storing ingredients were not without challenges. Refrigeration was not as advanced as it is today, so preserving fresh ingredients was difficult. Meats had to be used quickly or preserved through salting, smoking, or drying. Vegetables were stored in root cellars, but they still had a limited shelf life. Canning was starting to become popular, but it was not as widespread as it would later become.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"13\" data-line=\"true\">\n<h2 class=\"heading-h2\"><span class=\"ez-toc-section\" id=\"Popular_Soup_Recipes_of_the_1800s\"><\/span>Popular Soup Recipes of the 1800s<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"14\" data-line=\"true\">One of the most popular soup recipes in the 1800s was Mulligatawny soup. This soup had Indian origins but became extremely popular in British and American kitchens. It was made with a combination of chicken, rice, onions, and a blend of spices, including curry powder. The spices added a unique and exotic flavor to the soup.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"15\" data-line=\"true\">Another well &#8211; loved recipe was French Onion Soup. Made with caramelized onions, beef broth, and a crusty bread topped with melted cheese, it was a comfort food for many. The slow &#8211; cooked onions gave the soup a sweet and savory flavor that was hard to resist.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"16\" data-line=\"true\">Cultural influences played a significant role in shaping these recipes. As people migrated and shared their culinary traditions, new soup recipes were born, combining elements from different cultures.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"17\" data-line=\"true\">\n<h2 class=\"heading-h2\"><span class=\"ez-toc-section\" id=\"Sourcing_Ingredients_for_Soup_Making\"><\/span>Sourcing Ingredients for Soup Making<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"18\" data-line=\"true\">Sourcing fresh ingredients in the 1800s was a challenge. Transportation was limited, so most ingredients had to come from local farms or markets. This meant that the availability of ingredients was highly dependent on the season.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"19\" data-line=\"true\">Local markets were the hub for ingredient procurement. Farmers would bring their produce, meats, and dairy products to the market, where people could purchase them. These markets were not only a place to buy food but also a social gathering spot. Some families also had their own small gardens, where they grew vegetables like lettuce, tomatoes, and herbs, which they could use in their soups.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"20\" data-line=\"true\">\n<h2 class=\"heading-h2\"><span class=\"ez-toc-section\" id=\"Serving_Soup_in_the_1800s\"><\/span>Serving Soup in the 1800s<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"21\" data-line=\"true\">Serving soup in the 1800s had its own set of etiquettes. In formal settings, soup was served as the first course. It was poured into a shallow soup plate, and the diner was expected to use a soup spoon to gently scoop the soup away from them.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"22\" data-line=\"true\">Presentation and garnishing were also important. A simple garnish of fresh herbs, such as a sprig of parsley or a few leaves of basil, could enhance the visual appeal of the soup. In more elaborate settings, a dollop of cream or a sprinkle of grated cheese was added to the top of the soup.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"23\" data-line=\"true\">\n<h2 class=\"heading-h2\"><span class=\"ez-toc-section\" id=\"Common_Questions_about_Soup_Making_in_the_1800s\"><\/span>Common Questions about Soup Making in the 1800s<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"24\" data-line=\"true\">\n<h3 class=\"heading-h3\"><span class=\"ez-toc-section\" id=\"How_did_soup_makers_preserve_ingredients\"><\/span>How did soup makers preserve ingredients?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"25\" data-line=\"true\">As mentioned earlier, refrigeration was not advanced. Soup makers relied on methods like salting, smoking, and drying for meats. Vegetables were stored in root cellars, and some were pickled or canned. Herbs were often dried and stored for later use in soups.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"26\" data-line=\"true\">\n<h3 class=\"heading-h3\"><span class=\"ez-toc-section\" id=\"What_were_some_common_soup_%E2%80%93_making_mistakes_in_the_1800s\"><\/span>What were some common soup &#8211; making mistakes in the 1800s?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"27\" data-line=\"true\">One common mistake was over &#8211; seasoning. Since the ingredients were often more rustic and less refined than today, it was easy to add too much salt or spices. Another mistake was not cooking the soup long enough. Some soups, especially those with tough meats or root vegetables, required long, slow simmering to develop the right flavor and texture.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"28\" data-line=\"true\">\n<h3 class=\"heading-h3\"><span class=\"ez-toc-section\" id=\"How_did_soup_making_differ_across_regions_in_the_1800s\"><\/span>How did soup making differ across regions in the 1800s?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"29\" data-line=\"true\">In the northern regions, where the climate was colder, soups were often heartier, with more meat and root vegetables. In the southern regions, especially in areas with a more Mediterranean &#8211; like climate, soups might feature more tomatoes, olives, and seafood. Cultural differences also played a role. For example, in German &#8211; influenced areas, soups might include ingredients like sauerkraut, while in Italian &#8211; influenced regions, pasta and tomato &#8211; based soups were more common.<\/div>\n<div data-zone-id=\"0\" data-line-index=\"30\" data-line=\"true\">\n<h2 class=\"heading-h2\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Wnioski<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div>\n<div data-zone-id=\"0\" data-line-index=\"31\" data-line=\"true\">Soup making in the 1800s was a complex and fascinating process. From the evolution of techniques due to industrialization to the challenges of sourcing and storing ingredients, every aspect was intertwined with the social and economic fabric of the time. The popular soup recipes of the era, influenced by different cultures, still hold a special place in our culinary heritage. By understanding the secrets of soup making in the 1800s, we gain a deeper appreciation for this simple yet versatile dish. Whether it was a homemade soup on a cold winter&#8217;s day or a refined soup served in a grand dining room, soup in the 1800s was more than just a meal; it was a reflection of the times.<\/div>","protected":false},"excerpt":{"rendered":"<p>Ewolucja przyrz\u0105dzania zup w XIX wieku W XIX wieku nast\u0105pi\u0142a znacz\u0105ca zmiana w przyrz\u0105dzaniu zup. Pocz\u0105tkowo zupa by\u0142a przede wszystkim spraw\u0105 domowej roboty. Rodziny zbiera\u0142y si\u0119 wok\u00f3\u0142 paleniska, a kucharka, zwykle kobieta w domu, sp\u0119dza\u0142a godziny gotuj\u0105c garnek zupy. Sk\u0142adniki pochodzi\u0142y z rodzinnego ogrodu [...]","protected":false},"author":1,"featured_media":3159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/posts\/3155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/comments?post=3155"}],"version-history":[{"count":6,"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/posts\/3155\/revisions"}],"predecessor-version":[{"id":3162,"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/posts\/3155\/revisions\/3162"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/media\/3159"}],"wp:attachment":[{"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/media?parent=3155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/categories?post=3155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soup-maker.com\/pl\/wp-json\/wp\/v2\/tags?post=3155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}