1. Mix flour and salt in a large bowl. Add the eggs and knead the dough with your hands. If the ingredients do not come together immediately, add 1-2 tablespoons of water and continue kneading until the dough becomes completely smooth and doesn’t stick to your hands. Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes.
2.Fry bacon at a medium-low heat for about 5 minutes so that the bacon fat melts completely. The bacon cubes are done once they start to turn crispy and golden brown.
3. Stir in sauerkraut, caraway seeds and sugar, mix everything well. Remove the pan from the heat and set aside.
4. Cut the dough in halves and roll out each half into a large, thin rectangle. The dough should be as thick as if for noodles, but not too thick as it will get thicker once cooked.
5.Spread the cabbage and bacon filling generously across the dough sheets.
6.Roll the dough into a large sausage and cut the sausage into slices of about 3-5 cm long.
7.Melt the butter on medium heat in a small pan. Set the slices, cut side down and sear them in for 3-4 minutes. The slices should be close next to each other.
8.Add the beef soup or broth, bring to a boil, then cover the pan and reduce the heat. Let the rolls steam for about 20 minutes until all the broth has disappeared and they are crispy on the bottom.
Sprinkle the rolls generously with chopped chives, fresh or dry and serve immediately.