First rub the insides of the roulades well with salt and pepper, then brush with the mustard and roll a medium gherkin and half an onion into each roulade. Wrap well with a thread. The roulades should be “tight.” Finely dice the remaining onions (about 100g). Prepare a clear soup from the instant clear soup and 750g of water. Melt the flour in the remaining water.
Heat the light butter and fry the roulades in it until dark brown, then pour some of the clear soup on the spot, bring to the boil briefly, pour the rest of the clear soup and simmer gently with the lid closed at the lowest temperature for 1 1/2 hours. Stir the dissolved flour again, remove the saucepan from the heat, when the liquid stops boiling, stir in the dissolved flour, put it back on the heat and as soon as the liquid boils again, add the Delikatess Sauce. Simmer gently for a few more minutes.
Carbohydrates 1, 9 g Dietary fiber
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