June Meyer's Authentic Hungarian Rivilchas for Soup

Title:
June Meyer's Authentic Hungarian Rivilchas for Soup

Yield:
25 Servings

Categories:
Hungary,
Pasta,
Dumpling




Ingredients:





     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
a


 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: june4@interaccess.com


 Posted to EAT-L Digest 14 Dec 96


 


 From:    Walt Gray 


 


 Date:    Sun, 15 Dec 1996 15:56:20 -0500