WorldEtli

Passport & Plate - strudels

Russian Federation | Friday, March 14, 2014 | 5 photos

Ingredients
ingredients
Strudels. ingredients
500g minced
500-700 g of potatoes
150 g onions
salt
pepper
vegetable oil
dough:

100 ml of kefir
1 egg
1 tsp baking powder (or 0.5 tsp baking soda)
200-250 g flour
salt

 

How to prepare this recipe
For preparation of dough we will take glass container, we will fill it fermented baked kefir, accurately, slowly we will add a flour, thus intensively we stir slowly (in order to avoid formation of lumps). We remember that it has to turn out not really cool.
We cover ready dough with a towel and we leave for an hour in a warm place. During this time we cook forcemeat from meat and mushrooms. Salt, pepper it is added to taste. We clean
potato, counting on four. In a wide pan I put the fried onions, then largely cut potatoes. We pour waters so that potatoes on the third part were filled in with it. We salt and bring to boiling. While water begins to boil, we prepare strudels. We roll dough, we strew with a chopped basil which will impact to a dish refined relish, we spread forcemeat on dough and we level it. If dough it turned out a bit too much, it is possible to cut off the superfluous. Then dough together with forcemeat it is displaced in roll. Ready roll is cut on part on 2-3 cm and we add above potatoes. Pan it is densely covered and we put on slow fire of minutes on 40. These strudels are steamed, from above potatoes. As soon as potatoes will be ready, it is possible to serve up a dinner to a table. From above we put on each strudel on a sour cream spoon. We decorate with fresh greens.

 

The story behind this recipe
I often thought about family traditions , especially those in which there was an order to transfer something inherited. In some families it is gold earrings in some coats of arms, in our own family recipe is " strudel " . the stories of parents , I learned that my ancestors were very fond of traveling. and it so happened that their road runs along the Austrian territories. that is where they were first introduced to this dish . their stories every morning they woke up from the smell of apples and karitsy , smell giving a sense of comfort and warmth. wherever they were , they often recalled his wonderful taste. and that this tradition has passed to me. Strudels are different, cherry , apple , nuts , just a huge set. when I first tried it myself , I could not help enjoying . So soft tender dough, wrapped in a roll soaked delicious fillings . acquainted with the strudel recipe , I was not afraid to do it myself . So I decided to experiment with the filling and add the mushrooms , because they are so fond of in Russia . I decided to pass this recipe carefully their future children , because to live without knowing the taste strudel impossible.