How to prepare the strummers Bashny.Net

Everyone knows that strudel is a pastry with apples, poppy or other sweet filling. And this is true, but few people realize that in traditional German cuisine, in addition to sweets, there is also food. yeast, or strules - small rolls of fresh dough, which are cooked for a couple along with the main dish.





Coupled dishes Strules according to a German recipe cooked with stewed cabbage and meat, sometimes with potatoes or chicken. They can be fresh, but sometimes with filling of greens and cottage cheese, roasted carrots with onions, minced meat.

Such steam-roll can be served together with the main dish or separately, with tomato or cream sauce.





Amongst pairing Struggles have a special place. Similar dishes are in Ukrainian, Georgian, Chinese and Polish cuisine. Everywhere the cooking principle is almost the same. In one fell swoop, both the first and the second: at the bottom - meat and potatoes, on top - lush and tender rolls.

Test ingredients

• 150 ml of water
• 150 ml of milk
• 500g flour
• 9g dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp vegetable oil

Ingredients for the main course

• 300g sour cabbage
• 1 bulb
• 300g lean pork
• 5-6 medium potato tubers
• 4 tbsp vegetable oil
• salt, spices to taste

Preparation

1. Mix warm milk and water. Add sugar, salt and yeast. Stir and leave for 10 minutes.
2. When the yeast swells, portions add sifted flour and mixes a soft, elastic dough.
   
   
   
   
3. Then roll the dough, grease with vegetable oil and roll with a roll. Cut the workpiece into portion pieces and press each with a wooden stick first along, then across.
   
   
   
   
4. Cover the strings with a towel and leave for 15 minutes.
5. In the meantime, prepare the main course. Cube the meat and lightly roast in a deep pan in vegetable oil. Add the sliced onions, sauerkraut and roast for another 10 minutes.
6. On top of the meat with cabbage, lay out potatoes sliced in cubes. Don't stir, salt and pepper to taste.
   
   
   
   
7. On vegetables with meat, lay out the strules and pour hot water to the level of potatoes. Put the lid on.
   
   
   
   
8. After boiling, reduce the fire and boil without opening the lid for 20 minutes. Then turn off the stove and leave the rods for 5-6 minutes so that the dough does not fall. It's very important!
9. Serve struls hot with meat and vegetables. Bon appetit!
   
   
   
   

If you often cook, steam-cookIt will fit perfectly into the menu of lunch or dinner.

And for dessert, try to cook a fabulous apple strudel - an exquisite dish of Austrian cuisine, which is ideal for those who follow a diet.

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