Strudel Soup

Franz Betzel: Nowadays, it is no longer possible to trace where the strudel was carefully invented. The people of Frankfurt claim the apple strudel for themselves, while the Bohemians insist that they created the apricot strudel. But not only the many types of sweet strudel are popular nowadays, no, fillings with meat and vegetables are also becoming more and more popular.

When making strudel, it is important to pull out the dough really wafer-thin with your hands. Experts manage to stretch the dough so thin that you can read a newspaper through the dough. Just try it, it’s nowhere near as difficult as it sounds. And if the dough tears, it’s not half bad. A few small holes don’t make anything.

You should try to pull the strudel about twice as long as it is wide, and then roll it up lengthwise so that the rolled up strudel is relatively short. In fact, some strudel slices with many wraps look much prettier than many strudel slices with few wraps.

Halve the onion and fry it in a frying pan. Place in a saucepan with the coarsely chopped vegetables, the meat and water (1). Simmer for about 2-3 hours in an open saucepan over low heat.

Knead the flour with the water (2) and the oil to a smooth dough and rest. Cut the remaining onion into cubes, also fry in a frying pan.

Lift the meat out of the clear soup, add a small bi

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