Soup strudels
To break the monotony in cooking soups and stews: Pasta stuffed, rolled, cut and cooked in soup in Russian, and maybe in our way, why not! I will write in the ingredients a few interesting recipes for strudels for soups and stews. I believe you will like it too.
Preparation steps
- Knead the dough, wrap it in plastic wrap and let it stand for about 15 minutes. Then roll it out thinly, stuff it with the prepared stuffing, roll it up and cut rolls 1-2 cm wide. Cook the rolls in the finished soup of your choice (meat, with vegetables ...) and cook until cooked. Sprinkle with chopped parsley, dill ... Do not make large rolls for soup, because they will also grow when cooked. Smaller ones are always tastier and nicer to see in soup.
- Description for recipe 7: Knead the dough, wrap in plastic wrap and leave for 10-15 minutes. to stand. Then roll it out thinly, sprinkle with finely chopped garlic and dill and roll firmly. It can be rolled on both sides up to half, then cut the rolled dough in half and you will get 2 rolls. Then cut into small rolls 1.5 cm wide.
- Fry the meat cubes in oil until they get a little color, and add the chopped c. onion, fry it for 5 minutes, then carrots cut into rings or cubes, and pour a little water. Season and put to boil. Arrange the cut rolls on the dish and pour more water if necessary, so that it is up to half the thickness of the rolls. Cook covered over low heat for about 30-40 minutes, until meat and rolls are cooked.
Serving
I must emphasize that the strudels that are placed in the stew are cooked on top of the stew that does not have a lot of liquid, but a short juice and is cooked over low heat necessarily covered, about 30-40 minutes. So, it is necessary to take into account the length of cooking the stew itself, and at the same time the length of cooking the rolls. Sometimes it is necessary to put both at the same time. Towards the end of cooking, always try one strudel to see if they are cooked.
