Bring to a boil, and cook for … You can keep this canned vegan cream of mushroom soup mix in a sealed glass container for up to 5 days in the fridge or for 3 months in the freezer. Originally posted November 2008. Minus the water these are well conceived ingredients. Design by Five J's Design on the Genesis framework. I have been making these for 40 yrs. One question, do you ever add veggies to the broth? All other recipes are missing something. Your mention of beets is interesting. Oh, and have you tried whole wheat flour? So let’s build a soup, shall we? They also put it in potato soup which is yummy. Now doesn't that sound tasty? Simple and yummy! In a large stockpot or Dutch oven *affiliate link, heat olive oil to medium-high.Add onion, celery, carrot and 1/2 teaspoon coarse salt. I love hearing all the different ways different people have learned to make this. Transfer to a paper towel lined plate and set aside. My recipe is nothing like any other recipies on the net. Great comfort food in the fall and winter. Thank you so much. She just peeled, diced and cooked potatoes in water with a little salt. Suz, We always called them rivelets, too. The recipe calls for chicken broth, but I made it with my turkey broth. flour. I never tried just mixing it like you suggested, I’ll do that when I make it next. And we almost always did since she was an amazing cook. She had, for whatever reason, pretty much stopped making it by the time I met my fiance so I didn’t have a chance to have Mom inculcate her into what her son really, really liked. I am so glad that you enjoyed my post and recipe. Heat a large Dutch oven or stock pot over medium high heat, add diced bacon and cook until brown and crispy. I remember, as a kid, mushing my potatoes and carrots into a sort of paste and spooning the Rivel over it as a sort of gravy. (I know, I know. Dutch is a misnomer. My mothers rivels were a bit bigger than yours. I grew up with rivels in potato soup made the way Ann’s grandmother made hers. And our men are definitely keepers because they definitely love this soup just as much as the women in our family. I think this is one of those soups that many people think of as comfort food. I was happy to find this recipe. I grew up in the Shenandoah Valley in Virginia where there is a strong German heritage. Vegetable Creamy Gnocchi Soup is loaded with soft pillowy gnocchi, colorful vegetables and a velvety creamy broth. In a large saucepan, combine the chicken stock (or dissolve bouillon cubes in water over medium heat) and broccoli. For a gluten free version use a gluten free flour blend in place of regular flour. My wife is from York PA,on the edge of Amish country, and her family’s from the same area of Southwestern Germany as the Amish and Mennonites. ... Mike's Mighty Good Ramen Soup, Vegetable, 1.9 Oz 4.1 out of 5 stars 252. Wash, peel & cube potatoes. We usually boil it up in a chicken-based broth. Favorites included potato soup, with lots of toppings like cheese and bacon, broccoli and cheese soup, chicken noodle, bean and bacon, crab and corn, carrot soup, chicken tortilla, vegetable beef, chicken strew, tomato basil, clam chowder and oyster soup. I love all the different versions that readers have shared! My mom (and her mother) made this often especially during the winter. In this recipe though you use eggs in the dough. Proceed to p-Soup.. Something like this we call pot pie, and we make it with different ingredients – ham broth and diced ham, or beans, or both. My sisters did, and tried to teach me, but without success. We crumbled HiHo or Townhouse Crackers into our bowl. If you want a heartier soup add the meat. This is also has a little smaller of a “noodle” in it than a dumpling. I really need to try it with beef soon. My Mother’s family is Amish/Mennonite and she was born in Berlin, PA, the family lived in the Somerset area, Grandma was the Postmaster in Jenners for decades. When they butchered she would cold packed the scraps and small pieces. So as it were she would use 6 to 7 of these science experiments she called. She had a wing on her house that was used as the Post Office and I remember when we would go visit or stay with her we could sit or play in the hallway between the PO and house hall but that was as far as we were allowed to go. But, it is so comforting and tasty! I do not remember her ever mashing up the potatoes not even a little bit. Once the soup comes back to a boil, reduce to low to maintain a simmer. I have never had rivel soup with meat but it’s nice for people to have options. Hopefully, one of them will want you to show them how to make them. when ever she knew we were coming over she would make them I make them now but can;t get the dough as smallas she did. You dice however many potatoes you need, cover them with water, and simmer until soft. Personalized health review for Kroger Potato Chips, Ripples, Cheddar & Soup Cream: 160 calories, nutrition grade (D plus), problematic ingredients, and more. In a microwave safe bowl, melt the butterscotch chips and chocolate chips on medium setting for 4 minutes, stirring occasionally. I still make most of them to this day and stumbling onto your website has brought back a flood of memories from our over 50 years together. Add milk, simmer - don't boil. Smashing Potato Chips. Mom's Rippled Potato Soup consists of: ½ milk and ½ water, potatoes, margarine, flour and egg. Stir in lime juice. My guess is that it was originally called Riebble soup by my Grandmother and her mother also. I like to sprinkle Lawry’s Season salt on my bowl of soup.. Ingredients. Drain very well and place back into the warm pot. Now I just put it through a food processor which cuts it into little chunks much easier. That’s not how I remember it. I am not sure where the recipe came from, but I am guessing that it originated in the NE area of the US, therefore the name Pennsylvania Dutch Rivel Soup. In a small bowl, whisk together flour and 1/2 cup broth. These are simple and simply delicious! While this mixture cooks, make ribbles. By the way, my Grandfather’s parents were from Germany so that is probably why it was a tradition on that side of the family. The accumulation of dust I believe is what gave these fresh vegetables their shelf life, which in this case would be when they started growing sprouts! which has chicken broth/milk/half and half mixture cooking for around ten to 15 min and then add these dumplings, cooking about 20 more minutes. If in broth it goes into soup much like we do noodle soup or they fry it and serve it with brown gravy or serve it fried with a side of apple sauce or put it in a cheese sauce much like we do macaroni and cheese. My mother in-law is of German descent. Increase heat to medium-high and bring to a boil. Yummy yummy. She always used beef stock and beef and added some celery/.celery leaves. I made it a few months ago with gf flour and I agree it turned out great. No one can make it like Mum. Sweet potato and orange soup In a heavy base pan on a medium heat, place the oil, garlic and onion and cook for a few minutes until translucent. Now my grandchildren are eatings my rivels also. I use beef, chuck works well, and since I make a lot sometimes with little beef, I use several bouillon cubes in it so it will keep its’ flavor for reheating leftovers, that is if there is any. Heat the olive oil and sauté the onion and garlic for a few minutes. Then strained the broth, added back the cut up turkey and threw in a bunch of “ribbles”. Mixture will be crumbly and a bit dry. Now I can give people a recipe when they ask! Add vegetable broth and Ripple Half & Half. I really miss her cooking! The ladies passed on the potatoes. My grandma always made bean soup with “rivelets”. Today, for the 1st time I learned the word Rivels for the egg dumplings in my grandmother’s potato soup. I hope that helps. @Suzanne, I have never added any vegetables to it, but I think you easily could. Thanks for this recipe! Directions: Directions: Simmer onion in margarine (bacon drippings are also good) in sauce pan; add potato, just cover with water. more. Thank you for sharing your family’s version of rivel soup or “ribble” soup. You don’t want mush though, and you don’t drain the water. I learned to make rivels when I was 10 in my German Grandma’s kitchen ( I’m 64)! Learned how to from mother in-law when first married and it is a rite of passage to teach to the younger generations. All the neighborhood kids wanted to have supper at our house.) Thank you! The Pennsylvania Dutch people were of German or Dutch descent. I think you could but I would start with 1/4 or 1/2 of the flour as whole wheat. Thank you for sharing that! Seems like an easy addition, just sauteing some in butter and adding the broth. Reflections of my childhood meals prepared by my mother along with recipes, good and bad. Some people add butter and cream. I totally plan to teach my boys how to make it so it can continue to be passed down. My daughters make this soup as well, we jokingly call it Rivel with potato soup because we use more rivels than potatoes!! Bring the soup to a simmer and slowly add the rivels. I hadn’t thought of that show in years! I grew up eating this soup on visits and my Mom always talks about it but can’t remember how to make it! Can’t wait to try your recipe and share it with my sisters. All rights reserved. My granny made them all the time when she made a chicken for Dinner. It was so good. Mom (who grew up in the “Dutchtown” area of St. Louis) used to make Rivel, not as a soup, but as a side dish with pork roasts. Sweet potatoes with orange flesh are the richest in beta-carotene. So, I only make it for me. My kids are now grown, but when I make rivels, they show up for their share. The rivels are great over homemade mashed potatoes and I like it in potato soup too. Thanks for your great blog. What is Dutch Rivel Soup? I honestly thought it was just a made up soup because I couldn’t track it down anywhere, turns out I just didn’t know they were called ‘rivels’. We called it “doodles” (as they were dumpling/noodle soup). I use chicken broth, only because I don’t eat much beef. At the end, I salt and pepper to taste. It’s FABULOUS! Ours is a Volga River German recipe. Loaded Cheesy Baked Potato Soup is a simple soup made with leftover baked potatoes (or cook your own in the microwave in just minutes). But I would saute them first since this does not cook for very long. Just as sad---, My Mom made this the same way but we did get onions and celery in this mix. Using bacon grease as a flavor for the broth, again if it was available. In our house this was a staple for recipes like this one. By clicking submit, you are agreeing to our. We also eat ours over mashed potatoes hence the “Lazy Noodle” name. Curried Sweet Potato Soup "Here's a warming [vegan] soup that, though creamy, is dairy-free," writes Beth Dooley in 2020. Set aside. I also add some salt and pepper to the flour. And no I have never tried whole wheat in this one. I love hearing all the stories in the comments for this recipe! Thank you for sharing that! I couldn’t find the right version, but yours fit! My grandfather loved what his dad called Poor Man’s Soup, that consisted of Rivels, with a salt, pepper and ground nutmeg in water to make the broth, his favorite way to have them. $6.65. 1 lb. They are basically a form of homemade noodle, so you could add them to just about any soup. With no other seasonings, it requires quite a bit of salt. Both are pretty similar. She always called it Dutch Rivel, but it is more of a German recipe. My family prefers the beef or chicken. I also like to put a little meat in this. The rest of the family don’t like them at all, but she has always loved them. All of these recipes are variations of the German recipe for spatzle. Mash to desired consistency. Use a hand held potato masher to somewhat mash the potatoes. In any case, bean sprouts are not byproducts of potatoes. I’ll be making chicken corn soup later today! To use rivels, we cook chicken, shred it, add it back to the broth, and add corn (usually that we blanched and froze during the summer). Your photo looks exactly how I remember it. If using meat at the very end and cook just until meat is heated. Christopher, could I please get your recipe for Dutch beets? To make it we take one egg to about 3/4 cup of flour, mix that into a very very stiff dough and then we use a grater, What we call now a knuckle grater, to grate it into little chunks. The rivels start to look like large rice or noodles in the broth. Today as I was again searching for German cookbooks and recipes I ran across your article and the picture of Rivel soup looked just like the soup my Mother made. People misunderstood Deutsch and translated it as Dutch. Not enough rivels.it was the favorite of the whole extended family. I only found this out because I was looking for rivel soup recipes to make some for her as she’ll be 80 soon. 7we usually make it with chickenbroth, chicken, and fresh,frozen,or canned corn. They’re of German descent. (If you choose to use onion and celery add to potatoes). My family always called it Ribbly Soup or “poor man soup” & always used & -oddly enough- pork sausage. They had no idea. I knew my ancestors were Pennsylvania Dutch but didn’t realize how many of the recipes my mother used were Pennsylvania Dutch recipes until I started reading stories about the Amish. My grandmother and mom would make this. 1/2 teaspoon salt. I love that story! Oh yes I’m pa.dutch. Perhaps it was the 'Dutch' version of 'spaetzle'???? The only difference is that we added the milk to our bowls at the table. I have never had it with milk, but will have to try it. I put them in most of the soups I make which gives them all the ‘comfort food’ taste and a meal. I cannot find a recipe that tastes the same as my mothers recipe …which was in her head and she’s gone now. It sounds good! I always eyeball about 1 1/2 cups of flour, and use 1 egg. You drop it in the hot broth and it cooks. Thank you. Sprouts were a sign that the spuds were, "still good" my mom clambered. Directions: Peel and slice potatoes in thin pieces. The stories make the recipes even better. It made alot of soup/stew. They have a similar consistency to dumplings. We begin with the potato. In a dutch oven or soup pot, over medium heat, heat the olive oil until it begins to ripple. I don’t know why our family calls rivels “ribbles” but that’s what we do! I have my grandma’s hand written (she started it at 15) cookbook, if you think of a recipe I may have it. Thanks for sharing how your family made them. If you use homemade broth I suggest adding some salt to it to give the final product a better flavor. Remove from the microwave and fold in the peanuts and potato … Cook for approximately 2 minutes until a slight shade of brown. The main difference instead of little rice-sized nibblets (as if pushed through a strainer as I’ve heard some do) they use a table spoon and drop dollops of batter into the boiling broth. A 2 week visit to my Mum’s house, usually cost me 10 lbs. Added the rivers when potatoes were almost cooked through. 🥣 Uses . We always make it in beef broth. I have made it for years. And og course the rivels. For the most frugal and easiest version leave out the meat. Let me know if you are interested in other PA dutch recipes. I just may try this! I know or is plain, but so filling. Ah, the South Dakota version-leave out the ripples add two cans of oysters and this became oyster stew. [Read More]. All you need to do is peel, pluck or pull the sprouts then chop the potato. I know all you true southerners are probably yelling, it is not! I’m curious, though, since my wife has celiac, whether the rivel part of this could be adapted somehow with gluten-free ingredients. I have been making a type of this soup for years which I saw on Frugal Gormet many years ago. Hi! I hope to teach at least one of them how to make them so this wonderful comfort food is not lost to future generation of my family. 6 to 8 cups of chicken broth or stock, turkey or beef broth works as well (if you want it thick use 6 cups, if you want it more soup like use 8 cups) I grew up on Rivel soup and for decades thought it was just a family recipe. Peel and cut the end of the asparagus (which is the hardest part). And yes, you should teach at least one of them how to make them. But your recipe turned out perfect. I am fortunate to have many of our families recipes and also acquired more via the internet. Our chips are made with thin slices of ripple cut potatoes, steadily cooked in expeller pressed oil and seasoned with just enough cheddar and sour cream to highlight their original flavor. This easy soup tastes way better than Olive Garden … When mixture begins to boil turn heat down to med. 6 to 8 cups of chicken broth or stock, turkey or beef broth works as well (if you want it thick use 6 cups, if you want it more soup like use 8 cups). They were free to collect dirt, dust, and grime anytime! Yesterday, I took the leftover turkey carcass from Thanksgiving and cooked it in broth until the meat fell off the bone. Oct 3, 2019 - This delicious take on classic cream soup is dairy-free. I love all the stories that have been shared about this soup. A time when the cook used everything and wasted nothing. We would fight over the hearts. We have found that the men in our family are not as fond of it as the women are, a man who likes rivel potato soup is a keeper. My mother made this soup- we called it chicken rivelli (with a “y” sound ending) soup. I had no idea when I posted this recipe how many people have fond memories of it. It is good both ways. Combine flour and salt. My husbands family had come from Amish and Mennonite family, and this came from his grandmother on his mothers side. Then they do various things with it. “It was going to be cooked anyway,” she exclaimed. Our method of making the rivels or ribbly which we called”cutting in the eggs” is placing the flour in a low wide soup bowl & cracking the eggs into a depression in the flour then using two knives running the knives through the eggs in opposing directions until it’s well mixed. Then we let it simmer for just a bit and add a small amount of rivels right near the end. May I ask do you mix the beef or chicken broth in the flour mixture, do you just form the rivers in the broth? My mom is Pennsylvania-German, raised Plain in Lancaster, PA. She would make this for us. Mom saved our instant potatoes for dishes we served with meat! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Place 6 Creamer potatoes in a microwave safe dish and poke each one with a knife. Two carbs in one meal. I love all the stories that people like you have shared of their mothers and grandmothers making Rivel Soup. "In comes together in … But yes, it is the same idea. Yes, Rippled, referring to an Old Dutch (my heritage) culinary delight made from flour and egg. Sweet potatoes come in many colors too! 1 egg. Cut the egg into the flour with a fork to make the rivels. I usually taste test at about 8 minutes to see if they are done. She made her rivels strictly with beef, but I have used chicken, venison, and turkey. Our recipe is exactly as described by Jen. Cook until the onion becomes translucent; about 5 minutes. Glad to see that there are rivel lovers all over the country. They would just pinch the dough off. And when I was young the rivelets were all I liked! The dough mixture that you make looks kind of dry and crumbly. No meat, no veggies, and they only used chicken broth. My grandmother, his wife made hers with potatoes, celery if she had it and onion. My grandfather always made it with milk not chicken broth. I ladled into containers and shared with family. She added the rivels after the potatoes were nearly cooked. My family makes it with sliced potatoes & onion as well with larger rivels. If it works, I will definitely post it on my allergy gf site. Push through a potato ricer into the puree and gently fold it into the puree. Thanks! I make it like my great grandmother made it- fry ioff bacon and then add onion sauté add chicken stock boil until potatoes are soft then add the rivels – made of eggs and flour and you can make big or small it’s reminiscent of spaetzel, but rough, boil till those are cooked through. I love the idea of adding them to bean soup! Add lentils and stir. Guess I need to strap on the apron, get a pork roast and give it another shot now that there’s enough in my family to make a big enough pork roast for more than just two of us a practical meal. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. I’m Pennaylvanian dutch. I have a German background and we make a soup kind a like this and we call it gashtal. She usually made them with home canned beef. They must have been popular in that area. I grew up in the heart of PA. The rivals are basically the same. We called it Farmer’s Rice. I’m pretty sure that this is a German thing! So far neither of my daughters or granddaughter knows how to make them, Mom’s (Grandma’s) are always better. I bequeathed several PA Dutch cookbooks after my grandmother passing. Add 2 – 3 T of butter, and pour in some milk (about 2 – 3 cups). This soup in similar to a southern dumpling recipe. Yum. After Thanksgiving I always make this with leftover turkey and turkey broth, but you can also use chicken. Basically I add the cooked meat at the end just long enough to heat it. Your soup sounds delicious! Even though I was born in June I always asked for rivelets for my birthday! My mother used to make the plain version of this with milk for breakfast. Thanks for sharing your family’s version. Stir ... 350 degrees for 20 minutes. So far, you know this means a frozen 1lb package of ground beef. I know in her head this seemed reasonable because they resemble bean sprouts. Make your rivels. He looked like a pirate. It kind of sounds like the start of pasta doesn't it? Sweet potatoes with purple flesh are richer in anthocyanins. The only thing we liked as much was ham potpie… (made in the biggest pot we have). Minus the water these are well conceived ingredients. Bring to boil; cook until potato's are tender, "mash" potato's-do not drain, and don't mash completely. Can’t wait to make some “piggy soup” this weekend! Add in the onions and carrots, and season with salt, pepper, thyme and bay leaf. This soup is perfect for a comforting dinner on a busy weeknight. The spuds we used were always kept with the highest respect in our concrete floored utility room, right beside the trash can and dust pan, adjacent to the dog's food, in front of the water heater, nestled next to outdated yellow and brown packages of DeCon that had yet to poison any mice. This is one of those recipes that my family has always done by look and feel rather than using measurements. Stir well, and slowly simmer for about 10 – 15 minutes. I was just looking up this recipe and found yours! Garnish with a few croutons if desired. The end result is the same flavor but with someone a little more substantial to “gnaw on”. I’ve played with trying to replicate her recipe and came close. For obvious reasons. These are very easy to make. Milk would give the Rivel Soup a creamy texture that sounds really good! They either run the thin spatzle dough through what looks like a potato ricer which makes the thin style noodle or though a spatzle maker which chops the dough off in little chunks into boiling broth or water. And i mean a LOT of rivels. Today, chicken hearts sound very unappealing to me but back then we loved them. So yummy! The surprise they got when they found that it was a Penn Dutch recipe was something to see. I have a killer recipe for PA dutch beets. I love all the stories about dutch rivel soup that readers have wrote in the comments of this recipe! Garnish with chopped fresh celery leaves or parsley and extra butter if desired. I hope you enjoy the beef rivels! milk rivel soup. I love all the comments on this post. 2 cups flour. This is the way my German grandmother made it. Thank you for sharing your family’s version. I love it that it is a real thing…my mom adds potatoes to hers and then purees them to thicken the broth..and the broth is simply water, onions, and salt. However, Mom didn’t realize that I meant rivels and unfortunately my grandmother died in 1964 from a long illness. But, the best part of this soup is the ripples. @Mark, Thank you for letting me know this. In fact I just make a huge pan and divided them up and took them to family last week. Let soup cook, uncovered, stirring occasionally until lentils are cooked and potatoes are fork tender, 25-30 minutes. Add in butter, warmed milk, salt and pepper. It is nothing like a dumpling. my grosemater made this, she came from austria hungry, nor romania, prior to wwI ,1909 she would make the dough into a ball, then grate it into the rivella, mmmmmmmmmmmmm. This is from a time when meals were simple, but hearty. We use milk in place of broth, add diced potatoes, onions, and ham off the bone while also letting a ham bone simmer in it to add extra flavor. When thawed, it may appear soupy however, heating uncovered in the oven at 375 degrees for 30-35 minutes will fix … I love hearing stories like this! I googled this to show someone what I was talking about, and my families recipe is much different. But it didn’t talk about a soup. But that's as far as it goes. My Grandmother on my Mom’s side was pure Austrian and her parents came from a village about 3 miles from where Arnold Schwarzenegger was born. Thank you for sharing your family recipe story! I always thought my mom made this up to serve to us when we were sick! We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light.. Plato. Thanks for sharing yours! Not sure she used the cooking liquid from the pork roast in lieu of chicken broth or not. I just had to stick my two sense worth in. My grand mother and mother used to make this soup two ways one with chicken stock and the other with milk. I make this with gluten free flour and it is almost just as good….I grew up on this as my grandmother’s family originated from Holland. With his bandanna tied in a knot behind his little nine-year-old head, he looked like a pirate, a sad pirate. But what do I know, I came from the OR, the land where dumpling and Rivels are not known. This is a soup my mother in-law and her family have been making for years. Empty soup into a small casserole dish. Sprinkle the flour over the warm bacon grease and whisk until smooth. I’ve also added dill and curry powder to mine and it’s delicious! It is SO good and a total comfort food. She would Also make dumpling soup. It’s not Dutch. Thank you for sharing that! Unfortunately, I was the youngest son who loved to cook, but I never got the Rivel recipe from her. The most I will mix up is 3 cups of flour at one time. We loved bid griebbles, my Dad liked the small ones. Jen, your recipe with potatoes and rivels is the closest I have come on the Internet to my grandmother’s recipe. Learn the good & bad for 250,000+ products. you eat it with brown sugar… kind of reminds me of hot cereal.

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