| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Hungarian | Hungary, Pasta, Dumpling | 25 | Servings |
INGREDIENTS
| 2 | c | Sifted flour |
| 2 | Whole eggs | |
| 1/2 | ts | Salt |
| If | you try one of my recipes please tell me what you think. | |
| E-Mail me at: june4@interaccess.com |
INSTRUCTIONS
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 Posted to EAT-L Digest 14 Dec 96 From: Walt Gray <waltgray@MNSINC.COM> Date: Sun, 15 Dec 1996 15:56:20 -0500
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”