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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Rivilchas are similar to the German spatzle and commonly used to strech out Hunagrian soups and stews. From her description, these are a bit noodle and a bit mini-dumpling. I have not tried this recipe but am posting it for the Zaar World Tour. Ingredients:
2 cups sifted all-purpose flour |
2 eggs |
1/2 teaspoon salt |
Directions:
1. Mix the flour, eggs and salt together in a medium bowl.
2. Knead to make a stiff dough. If the dough is too stiff to work, sprinkle in a small amount of water.
3. Grate the dough on the medium side of a grater. Your Rivilchas should be the size of dried peas.
4. Let the dough drops dry for 1/2 hour and then add to boiling water 1/2 cup at a time and cook till done (a few minutes).
5. Drain and serve in hot Beef Soup, hot Chicken Soup or Tomato Soup.
6. Note: If you have a large pot of boiling soup, you can cook these Rivilchas directly in the soup.
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