Real German Strudel
by Editorial Staff
For strudel, you can use yeast dough, like for bread, or simple – in sour milk.
Cook: 1h.
Servings: 6
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
Directions
- Melt and cool the butter slightly.
- Beat two eggs, add 1 teaspoon of salt, 1 teaspoon of sugar.
- Add 100 g of oil (or cooking oil) heated to a liquid state.
- Add 100 g of sour cream and half a litre of kefir.
- Add half a teaspoon of baking soda. Then gradually add flour.
- Knead a non-steep dough.
- Roll out the strudel dough in a large circle 0.3-0.5 cm thick. Grease with oil (50 g).
- Roll up.
- Cut the roll into pieces.
- Peel and wash the potatoes. Cut the large one.
- Peel, wash and chop the onion.
- Heat vegetable oil in a cauldron. Put onion and fry over medium heat until golden brown (5 minutes).
- 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.
- Put pieces of roll on top of the potatoes. Close everything tightly with a lid and leave for 30-35 minutes over low heat.
- Strudel in German is ready.
Bon Appetit!
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