Chop 1/3 of the beans and peel and dice the previously cooked potatoes.
Roast the bacon cubes with the finely chopped onions in the lard.
Mix the eggs with the sour cream and mix all the ingredients together in a bowl, season to taste.
Cover the strudel dough with the filling, roll up, fold in, brush with butter and bake at 170 ° C for about 30 minutes.
Preparation of the dill sauce:
Briefly sweat the dill and onion in butter, dust the flour over it, stir in and roast. Pour the soup (or half the wine, half the soup) on top and simmer gently. Season to taste with salt and pepper and finally fold in the smoothly stirred sour cream.