3 1/2 oz sauerkraut, 4 tablespoons rice, 14 oz cooked, smoked knuckles meat, de-boned (any smoked meat will work), 3 oz sour cream, 2 eggs, 1 bunch of dills, 1/2 teaspoon salt, 1 package (4 leaves) of strudel leaves, 1 1/2 oz butter, 2 tablespoons fine breadcrumbs
for the sauce:
1 1/2 oz smoked bacon, 2 tablespoons oil, 1 small red onion, 1 clove of garlic, 1 teaspoon sweet paprika, dash of ground caraway seeds, 1 teaspoon of spice mixture, 3 oz sour cream and heavy cream each, 1 heaping tablespoon flour, 1/2 bunch of dill
Cut the sauerkraut across a few times, put into a pot, cover with 1 1/2 cups of water. Add the rice and cook over low heat, covered, for 20 minutes until both ingredients soften. Drain well, let cool and mix with the cubed meat, the sour cream and the eggs. Place the strudel leaves on a wet dish-cloth, sprinkling some melted butter and breadcrumbs in between, leaving a bit more breadcrumbs for the very top. Form a long thick line of the meat filling on one side. Roll into a cylinder using the cloth, place on an oiled baking sheet. Brush the remaining melted butter on top and place in a pre-heated oven on 390 °F (355 °C in air-convector ovens) for about 20 minutes. In the meantime, prepare the sauce. Cut the bacon into small cubes, melt over a bit of oil in a skillet. Add the peeled and chopped onions and the crushed garlic. Fry for a few minutes then sift on the paprika and cover with 1 1/2 cups of water. Add the caraway seeds and the spice mixture. You can add a tomato and green pepper, diced, if desired. Let it boil for a few minutes. Mix the sour cream, the heavy cream and the flour until smooth, use it to thicken the sauce. Strain. Add the finely chopped dill. Cut the hot strudel into 8 even pieces, place two on each plate and garnish them with the sauce.
Preparation time: 1 hour 10 minutes
One serving: 3628 kJ/868 kcal