Everyone is used to the fact that strudel is necessarily baked roll. I want to convince you of that. Perhaps in the original it is, but not in this case. I suggest you try a very tasty and hearty dish consisting of strudel with cheese and potatoes.
First we need to prepare potatoes.
Peel, wash and cut lengthwise into 4 pieces.
Cut the onion into half rings, carrot rings and pepper straws.
Add oil to the cauldron and heat, spread the onion with carrots and pepper. Cover and simmer until they soften.
Spread on top of potatoes.
So that the potatoes do not boil, we immediately salt it.
Add a mixture of peppers, stir and pour boiling water.
The water level is about 2 cm above the potato.
Cover the cauldron with a lid and leave to cook on low heat.
Now let's move on to the strudel.
The process of preparing the dough, I'll just describe.
Stir 2 eggs with water and a pinch of salt.
Gradually introduce the flour and knead the dough.
The dough should be elastic.
It's like dough for dumplings.
Spread it on the floured table.
While the dough is a little rest, prepare the filling.
Finely chop the dill.
We will RUB on a large grater cheese.
The dough is divided into two equal parts and roll out each in turn, rolling pin to a very thin layer.
Sprinkle with cheese and dill.
Turn into a tight roll and cut diagonally into pieces, about 2 cm thick.
During this time, just cooked and potatoes.
Carefully spread the strudel on top of the potatoes, a little pressing them into the liquid.
Fold tightly to fit everything.
Cover and cook until tender.
It'll take about 15 minutes.
The water is absorbed into the dough and they swell.
Strudel forms a dense cover over the potatoes.
Turn off and leave for 30 minutes.
Gently spread a portion strudels and potatoes.
Very tasty and fragrant-a hearty dish turned out.