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.

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. Rivels are a regional dish made mostly by Pennsylvania farming families between the late 1800s and 1980s.

Yes, adding heavy cream or milk can be a great way to thicken your potato soup while also adding richness and creaminess. Simply pour in a small amount of cream or milk while your soup is simmering, then continue to cook until it reaches the desired thickness. Be sure to stir frequently to avoid scorching.

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.

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

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.

To make rivels:

Put flour and salt in a bowl. In a separate bowl, scramble eggs with a fork. Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly). Drop by small handfuls into boiling broth.

Hototay originated from Guangzhou, the capital of Guangdong, which is the largest province in south China. The Chinese usually serve this soup as an appetizer during celebrations. It is believed that the Chinese businessmen in olden times brought hototay to the Philippines.

While Knoephla is German in origin, I think this soup has evolved to being one of the few true North Dakota dishes. It is served across North Dakota and is only marginally known outside of our region. If you want to make your own Knoephla Soup, I have just the recipe for you!

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.

What is the best thickening agent for potato soup? ›

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.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Similar to juicing, souping can be used to increase your daily intake of nutrients, and even to lose weight, by replacing meals with between 4 -6 liquid meals per day. High fibre soups can be placed into your meal plan on a regular basis, either through a full-on soup cleanse or simply by replacing one meal a day.

Initially, Pickowicz posted an Instagram story inquiring if any of her followers also had a "mother soup," which she noted as something that "she had been continuously cooking and feeding with new ingredients." Her original "soup mother" IG story defines a soup mother process as such: "I eat all my soup except for 10% ...

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).

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).

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.

What's the Difference Between Gnocchi and Spaetzle. Gnocchi are soft Italian-style dumplings made with a dough that traditionally contains potato and flour and may or may not include eggs. Spaetzle are German-style dumplings made with a batter that contains eggs, flour, and milk or water.