Recipe - June Meyers Authentic Hungarian Rivilchas For Soup

2 cup Sifted flour
2 Whole eggs
One half teaspoon 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.
EMail me at: june4@interaccess.com
Posted to EATL Digest 14 Dec 96

From: Walt Gray waltgray@MNSINC.COM

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