Meyer's Authentic Hungarian Rivilchas for Soup|
June Meyer's Authentic Hungarian Rivilchas for Soup
2 c Sifted flour
2 Whole eggs
1/2 ts Salt
How I loved to eat Hungarian Beef Soup with Rivilchas. A tiny chewy
dumpling for Hungarian soups, they were made fresh and cooked in the soup
in the big stock pot after the meat and whole vegetables were removed to a
separate serving platter. They cook up chewy, better than any noodle. My
Mother would guickly mix the stiff dough and grate it into irregular
gratings of dough. Regards, June Meyer.
Mix the flour, eggs and salt together. Knead to make a stiff dough. You may
add a little water if the dough is too stiff. Grate on the medium side of
grater. Rivilchas should be the size of dried peas.
Drain and serve in hot Beef Soup, hot Chicken Soup or Tomato Soup.
Note: If you have a large pot of boiling soup, you can cook these Rivilchas
in the soup.
Serve instead of potato, noodles, dumplings or rice. WALT
If you try one of my recipes please tell me what you think.
E-Mail me at: firstname.lastname@example.org
Posted to EAT-L Digest 14 Dec 96
From: Walt Gray
Date: Sun, 15 Dec 1996 15:56:20 -0500