Soup with Lung Strudel

For the soup with lung strudel boil Beuschel with roots, salt and spice bag, let cool and mince.

Mince onion, garlic and parsley and sauté in lard or oil. Then mix well the mushrooms with the onion, the spices and the eggs.

Pull out the strudel dough and spread the mixture on it with a spoon.

Cut the dough in the middle and form 2 rolls. With a wooden spoon, press off the desired size and cut through.

Fry in deep fryer or hot fat until golden brown.

Serve the lung strudel hot in beef broth.

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