• Prep Time:
  • Cooking Time:
  • Serves: 25 Servings

June Meyer's Authentic Hungarian Rivilchas for Soup

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?