Potato Rivel Soup recipe - from the Our Family Cookbook Family Cookbook (2024)

FAQs

What is the difference between spaetzle and Rivels? ›

Rivels are tiny egg dumplings made by dropping bits of batter into boiling liquid until they rise to the surface, light, plump and slightly chewy. In parts of Germany and Alsace, rivels are known by other names, such as spaetzli, spatzen or spaetzle.

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

This is an old backwoods hand-me-down family recipe that will warm your insides and stick to your ribs. Serve as a soup, or spoon over beef as a gravy. Great for a cold winter's day or just when you want a quick filling meal. Serve with beef roast and garnish with diced fresh garden tomato.

When milk-based products such as cream, milk, yogurt, buttermilk, and sour cream are too quickly exposed to hot temperatures — in this case, 180 degrees Fahrenheit or more — curdling occurs. This sudden heat causes the protein in the dairy to separate from the water, which leads to the unappetizing curdled lumps.

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

Rivels are an ingredient in some types of soup, often a chicken-based soup (archetypically chicken corn soup) or potato soup. Rivels are common in Pennsylvania Dutch cooking. They are composed primarily of egg and wheat flour, which is cut together to create small dumpling-like pieces.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

It is believed that Ma Mon Luk invented the noodle soup that many Filipinos enjoy nowadays. There's even a legend that the word mami is a combination of “Ma” (the founder's name) and “Mi-ki” (egg noodles).

Why is it called mulligatawny soup? ›

Mulligatawny (/ˌmʌlɪɡəˈtɔːni/) is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagu (மிளகு 'black pepper'), and taṇṇi (தண்ணி, 'water'); literally, "pepper-water". It is related to the dish rasam.

A perpetual stew, also known as forever soup, hunter's pot, or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.

If you don't have Yukon gold potatoes, Russet or red potatoes will work. Can I leave the peel on for potato soup? Yes! You don't need to peel the potatoes for this potato soup recipe.

Tell-tale signs that your potato soup has gone bad include a sour smell, a change in the colour or a film of mould on the surface. Also, if your soup has been in the fridge for more than a week, it's best to discard it to ensure food safety.

The purple foam that you're seeing while making potato soup with Russet potatoes, barley, onions, and water is likely due to a chemical reaction between the potatoes and the water. While it's not common for the foam to turn purple, it could be related to the type of potatoes you're using or some other factors.

Other names for Spätzle include Spätzli, Spatzen, and Knöpfle (short & round version of the Spätzle found in the Baden region). Spätzle are made from flour, eggs, water, and salt. Compared to Italian pasta, the Spätzle dough is moister and softer. Because of this, the dough cannot be rolled out.

Spätzle is the Swabian and Alsacian diminutive of Spatz, thus literally "little sparrow". They are also known as Knöpfle (diminutive of button). In Switzerland they are called Spätzli or Chnöpfli, in Hungarian Nokedli or Csipetke, in Slovenian Vaseršpacli or vodni žličniki and in Ladin Fierfuli.

Spaetzle is a German egg noodle, but is (supposed to be) longer and thinner, somewhat like spaghetti. Knoepfle is the “button-shaped” equivalent to spaetzle.

Rivels are little dumplings dropped by hand or a spoon into boiling soup or liquid. They stem from Pennsylvania Dutch cooking and are descendants of German spaetzle. They are likely the easiest dumplings most people have never heard of nor made.