Real German Strudel

For strudel, you can use yeast dough, like for bread, or simple – in sour milk.

Summary

Ingredients

• Eggs – 2 pcs.
• Butter – 150 g
• Sour cream – 100 g
• Kefir – 0.5 l
• Soda – 0.5 teaspoon
• Flour – 1 kg
• Vegetable oil – 50-100 ml
• Onions – 2-3 pcs.
• Potatoes – 1 kg
• Salt – 1.5 teaspoon
• Sugar – 1 teaspoon

Instructions

1. Melt and cool the butter slightly.
2. Beat two eggs, add 1 teaspoon of salt, 1 teaspoon of sugar.
3. Add 100 g of oil (or cooking oil) heated to a liquid state.
4. Add 100 g of sour cream and half a litre of kefir.
5. Add half a teaspoon of baking soda. Then gradually add flour.
6. Knead a non-steep dough.
7. Roll out the strudel dough in a large circle 0.3-0.5 cm thick. Grease with oil (50 g).
8. Roll up.

   

9. Cut the roll into pieces.
10. Peel and wash the potatoes. Cut the large one.
11. Peel, wash and chop the onion.
12. Heat vegetable oil in a cauldron. Put onion and fry over medium heat until golden brown (5 minutes).

    

13. Then put the potatoes there – whole or cut into two or four parts, add salt and water, so that the potato layer is almost covered with water.
14. Put pieces of roll on top of the potatoes. Close everything tightly with a lid and leave for 30-35 minutes over low heat.

    

15. Strudel in German is ready.

Bon Appetit!