Strudel in German

Description

In his student years, drove a bus tour of 6 countries in Europe. The trip was unforgettable, I tried a lot of different national dishes, but one dish particularly impressed: in one of the cafes of Germany, we were served a very tasty and impressive dish - Strudel German. Yes strudle, not strudel! It was braised pork with sauerkraut and potatoes, and baked it for a couple of garlic strudley. The dish was unusual, spectacular and very tasty. I suggest to try a dish of Germany from my youth, seasoned with soy sauce.

Ingredients

Pork

800 g
Onion

2 piece
Sauerkraut

700 ml
Carrots

1 piece
Bay leaf

2 piece
Potatoes

5 piece
Basil
Soy sauce

2 Tbsp
Water

125 ml
Yeast

10 g
Sugar

1 Tbsp
Salt

0.333 tsp
Flour

175 g
Vegetable oil

1 Tbsp
Soy sauce

1 tsp
Garlic

1 tooth
Vegetable oil

1 Tbsp

Cooking

Meat cut into small pieces and fry on high heat for 7-10 minutes, stirring occasionally.

Add sliced onion half rings, to fry on medium heat for 5 minutes.

Add the sauerkraut, simmer for 10 minutes.

Put the Bay leaf and pour hot water, cover with the top.

Potatoes clean, cut into slices, mix with grated carrots, Basil and naturally brewed light soy sauce "Kikkoman".

Put potatoes on top of cabbage with meat.

Do strudel: warm water, yeast, sugar and salt, mix and leave in the warmth for 30 minutes to better activate the yeast. Next, stir in half the flour and leave in warm for 10 minutes.

Stir in the remaining flour, vegetable oil and leave it in warm for 30-40 minutes to rise. (I increased the dose from this test is still made wonderful cakes with potatoes.)

Make garlic a lubricant for the dough: grind the garlic, mix with vegetable oil and naturally brewed light soy sauce "Kikkoman".

The dough thinly roll out, brush with garlic grease, roll jelly roll cut into pieces 2-3 cm thick

Spread on top of potatoes in a short distance.

Importantly, the broth did not get to extinguish on bread. Simmer since boiling on low heat for 40 minutes. While fighting cap not to open, otherwise the dough may settle. After turning off the lid to open gently for 10-15 minutes. Serve, garnished with strudley. Strudle on steam are very delicate, airy, spongy, perfectly baked.

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