German dish of cabbage meat and dough

Shtruli with chicken

Struli is a German dish in the form of rolls made of unleavened dough, coated with butter or filling. “Snails” made from dough are served as an independent dish, as part of our usual roast pork or chicken, or simply “floating” in soup.

Struli is prepared according to certain rules. From unleavened, unleavened and yeast dough, in broth or steamed. Roasts often include not only meat and potatoes, but also sauerkraut and mushrooms. The amount of broth in the roast can be prepared as desired; it can be either a lot, so that the shtruli will literally float in it, or very little, so that there is almost no gravy. The recipe for Strulli with chicken is an option for a very hearty, substantial lunch in German style, although with chicken, of course, it turns out not so fatty.

It is curious that “lunch” strudels and dessert strudels with apple or cottage cheese filling are dishes of the same root, close. In Ukrainian cuisine, shtruli are “edited” in accordance with local culinary traditions and are called noodles.

Ingredients

• chicken drumsticks 400 g
• potatoes 3 pcs.
• onion 1 pc.
• carrots 1 pc.
• champignons 3-4 pcs.
• garlic 2 cloves
• flour 1 cup
• egg 1 pc.
• water 0.5 cups
• green onions 5-6 pcs.
• dill 0.5 bunch
• salt to taste
• pepper, h.m. taste
• vegetable oil 2 tbsp.

Cooking time: 50 minutes / Number of servings: 2

Prepare all the necessary products. Wash the chicken, herbs and vegetables, dry them, and peel the vegetables.

From flour (1 cup), water (0.5 cup) and eggs (1 pc.), knead the usual unleavened dough, like for dumplings. Cover the dough with cling film and let it rest and mature.

Pour just a little vegetable oil into a thick-bottomed pan (option: a frying pan with high sides) and fry the chicken until golden brown.

Add chopped onions and carrots to the meat, and as soon as the onions become transparent, add potatoes and mushrooms. Fry the vegetables for 5 minutes along with the chicken. If you use sauerkraut, as the Germans like, it’s time to add that too.

Pour water to cover the chicken and vegetables and simmer over low heat for 10 minutes. Season the gravy with salt and pepper to taste, and add the crushed garlic. For color and a more balanced taste, you can add a little tomato paste or sauce. A bay leaf is also very appropriate here.

While the roast is cooking, prepare the štruli. Finely chop the green onions and dill. (This is my preference, you can lightly oil it and it will be fine). Divide the dough into two parts, roll out thinly and sprinkle with chopped herbs, roll into a roll.

Cut the dough into small rolls.

Place the struli in the pan; the sauce should almost completely cover them. Cover the pan with a lid. Cook štruli in gravy with chicken and vegetables for 25-30 minutes over low heat.

Serve chicken struli with kefir or yogurt sauce - it's delicious!

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Strudel with meat “Australian”

This meat strudel is very easy to prepare and will be an excellent decoration for the holiday table. The treat can also be prepared for a regular lunch or dinner - the household will appreciate the efforts of the hostess!

Required ingredients:

• 300 g puff pastry;
• 400 g minced meat;
• 1 egg;
• 110 g white bread;
• 2 onions;
• 1 clove of garlic;
• 30 ml vegetable oil;
• Art. l. mustard;
• 1 tsp. salt and soda;
• 3 g ground black pepper;
• 2 g savory.

Cooking method:

Cut the crusts off the bread and cut the crumb into cubes. Soak the bread in cold water for 15 minutes. Chop the onion and garlic and simmer in oil for 10 minutes. Place garlic and onion in minced meat, add bread squeezed out of water. Place mustard into the minced meat and season with spices.

Break an egg into the meat and mix all ingredients thoroughly. Using a bag, form the minced meat into a rectangular, even strip. Roll out the dough and add minced meat. Wrap the roll, pinch the edges and brush with egg. Make several punctures with a fork and place in the oven. The meat strudel will be ready in about 30 minutes.

Struli - a simple and bright German dish

Struli is a national German dish, which is small soft rolls made from unleavened dough, like dumplings. They contain a variety of fillings, which usually consist of meat and vegetables. Basically, the dish is steamed or boiled in broth. It is often confused by name with strudel, but these are two completely different dishes, the cooking technology of which is significantly different.

The calorie content of the food is 200-250 kcal per 100 g, depending on the type and fat content of the filling. At the same time, it is rich in protein and fats. Let's look at step by step and with photos how to prepare shtruli in several varieties.

Shtruli with chicken

You can make the dough mixture yourself or in a bread maker. In any case, it will be very tender and soft.

Product composition:

Unleavened dough:

• One egg;
• Water – 210 ml;
• Wheat flour – 450 g;
• Salt - 0.5 small spoon.

Filling:

• Carrot – 1 piece;
• Chicken – 1 kg;
• Onions - 2 pieces;
• Garlic - 6 cloves;
• Salt and vegetable oil - to taste;
• Bay leaf – 1 piece;
• Pepper mixture - large spoon.

Cooking process:

1. Cut the chicken into portions and fry on all sides in vegetable oil until golden brown. Cool by placing on a plate;
2. Peel the garlic and grate it on a fine grater, mix with pepper and salt, rub the warm chicken pieces with this mixture;
3. Place the pieces in the container in which they were fried earlier, add water so that it slightly covers the chicken, and simmer until done under the lid;
4. Knead the dough into rolls. To do this we will use a bread maker. Add salt, water, egg to the mixing bowl, then add flour and place the bowl in the bread maker. Turn it on and set the “fresh dough” mode. This process takes 18 minutes. You don’t have to resort to using a device, but knead the dough mixture with your own hands, but this will require you to spend a little more time and effort;
5. Meanwhile, make vegetable frying. Peel the onion and cut it into half rings, peel the carrots and grate them on a coarse grater. Fry in a very hot frying pan in vegetable oil until soft, cool. Roll out the dough into a thin layer, place vegetables on it, roll it into a tight roll and cut into segments;
6. Place the strings on the chicken. Add bay leaf and simmer for 15 minutes with the lid closed. We do not open it because the dish is steamed. Sprinkle with chopped herbs.

This completes the chicken struli recipe. Your household will really like it, and they will be happy to appreciate your culinary masterpiece.

Shtruli with potatoes and meat

Although they are labor-intensive to prepare, they are quite easy. And they turn out very tasty and appetizing.

Ingredients:

• Potatoes and pork - half a kilo each;
• Herbs, spices, salt - to taste;
• Vegetable oil - for frying.

Dough:

• Wheat flour – 1 kg;
• Yeast – 50 g;
• Sugar - a large spoon;
• Egg;
• Margarine or butter – 150 g;
• Sour cream - a glass, or 0.5 liters of kefir;
• 1/2 small spoon of salt.

Scheme for preparing food at home:

1. In a glass of warm water, dilute the yeast and add sugar. Beat the egg, add kefir, stir everything well. Melt the butter (just don’t bring it to a boil), mix it with the egg and kefir, add salt and add yeast to the mixture. Gradually add flour and knead the dough. When it stops sticking to your hands, cover it with a cloth and let it “rise.”
2. Wash the meat and cut it into small pieces, fry it in a frying pan and transfer the stew to a large container. Salt and add spices. If there is not enough meat juice, add broth or water;
3. Peel the potatoes and cut into four parts. If the tubers are small, you don’t have to cut them at all. Place them on top of the half-cooked meat. Fill everything with water, pepper and salt, simmer under the lid on a small flame;
4. Now roll out the truli dough into a layer 0.5 cm thick, brush with oil and roll into a roll. You can put chopped herbs inside for taste;
5. Cut the resulting product into round pieces and place them on top of the potatoes, not close to each other, because during the cooking process they will “fit” and may stick together. There is no need to add water; the dough is ready just by steaming;
6. Close everything with a lid and simmer for 20 minutes on a low flame. To obtain a soft and tender dough, do not open the lid during stewing;
7. Before serving, sprinkle the struli with potatoes with chopped herbs.

The dish turns out to be very satisfying thanks to the dough, which is why men love it very much. Women who care about their figure should not get carried away with it.

Shtruli with minced meat

Their preparation will not take much of your time and will make your daily diet festive.

Components:

• Carrots and onions – one each;
• Minced chicken – 300 g;
• Three potatoes;
• One egg;
• Salt - to taste;
• Wheat flour – half a kilo;
• Water - a glass.

The cooking instructions are as follows:

1. Knead the dough so that it does not stick to your hands. Roll it out yourself, grease it with vegetable oil and roll it loosely into a roll. Cut into pieces two centimeters wide. You can also freeze it and use it for its intended purpose whenever you wish;
2. Fry the onions and carrots, make meatballs from the minced meat, simmer in a small amount of water;
3. Add more water, add potatoes and place our rolls on top of them. Cook the food over a low flame until the minced meat pieces become soft, don’t forget to stir and make sure they don’t overcook and fall apart;
4. Place the finished dish on a plate and enjoy the magic of taste.

This rare and unusual dish will look great on the holiday table and will certainly surprise guests with its beauty, taste and simplicity.

Struls in a multicooker

It is very convenient to prepare this dish in a “smart kitchen device”. The meat turns out very juicy and the dough is soft. Therefore, this recipe will be loved by many housewives.

Ingredients:

• Dumpling dough – 300 g;
• One carrot;
• Two onions;
• Chicken breasts - two pieces;
• Greenery;
• Bay leaf;
• Seasoning for meat, spices;
• Soy sauce - two teaspoons.

Now the step-by-step recipe for how to cook shtruli in a slow cooker:

1. Turn on the “baking” mode for 40 minutes, heat up the multi-cooker bowl, pour a little vegetable oil into it and send in the chicken breast, cut into small pieces;
2. We wait for the liquid to evaporate, then add the onion, carrots and fry further;
3. When the vegetables become soft and the meat is fried, add spices, bay leaves, meat seasoning, soy sauce;
4. Roll out the dough layer very thinly, grease it with butter or vegetable oil, sprinkle with herbs and finely chopped onions;
5. Roll into rolls and cut into pieces, place them on top of the meat;
6. Pour two glasses of hot water into the bowl and turn on the “Steam” mode for 15 minutes. After this, the food can be laid out on plates and served. The results are excellent and wonderful strulki.

Now you know all the intricacies of preparing this traditional German dish in various interpretations and will be able to please your loved ones and guests.

Video: Recipe for delicious chicken struli

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Nudelnsuppe

Take 1 fatty chicken, 2-3 cups of premium flour, 3 eggs, 1 tbsp. l. milk, salt, 1 small onion, bay leaf, dill, black pepper, parsley.

Prepare the noodles in advance: add three eggs to the flour, a spoonful of warm milk, but do not add salt. The dough is kneaded until it becomes stiff, cut into equal pieces and rolled out with a rolling pin into a thin transparent sheet. Putting it on a towel, let it dry a little, but you can’t overdry it, otherwise it will break rather than cut. Then roll it up and cut it with a knife into narrow, narrow strips of noodles. Flatten the chopped noodles, place on a towel or in a sieve and let dry.

Pour 2-3 liters of water over the chicken and cook. The chicken should be well cooked, but not mushy. They take it out, place it in a closed container so that it does not cool down, and filter the broth, bring it to a boil again and throw in enough noodles so that the soup is neither liquid nor thick.

When the broth boils again and the noodles float to the surface, cook them for another 4-5 minutes without covering the lid. The broth should be simmering so that the noodles are cooked and not steamed. Then add dill, parsley, spices to taste and serve.

The chicken is served on a separate plate, heated and broken into pieces, sprinkled with dill.

Fritz, did you like my Schnittsuppe? Photo: Painting by artist Emil Karl Rau