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

FAQs

How to make rivels without eggs? ›

We then discussed Aquafaba, which is not as crazy an ingredient as you might think. It is the liquid in a can of chickpeas. Cooks are using it by whipping it into a foam and I used it, enhanced with the potato, tapioca starch and black salt to be the “egg” that traditionally is added to flour to make rivel.

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.

Potatoes, Rice, and Bread

Cooked potatoes or rice can be mashed or puréed and added to soup for more body. Simmering potatoes and grains in soup will also thicken the liquid slightly.

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.

This soup is laden with crabs, king prawns, gigantic snails, periwinkles, ngolo (whelks), and barracuda fish; if you like seafood, this is the soup for you. She says, “this soup is filled with lots of nutritious ingredients and it is a seafood delight.”

Hototay is a rich and delicious soup dish composed of various ingredients – pork, chicken, and liver – to name a few. This soup recipe is of Chinese in origin. However – like the siopao and siomai – this dish was embraced by the Filipinos and became part of the cuisine of the Philippines.

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.

Add Flour Or Cornstarch

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

Why isn't my potato soup creamy? ›

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.

The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.

Starches like arrowroot powder, cornstarch, potato starch, tapioca starch, and agar, all mixed with a bit of water until viscous and smooth, can serve as an egg substitute in enriched breads and cakes, as well as a thickening agent in custards and sauces.

Aquafaba

That's right, you can make an impressive egg white substitute using the water from a drained can of chickpeas. Simply set the chickpeas aside and whip the liquid until foamy or soft peaks start to form, just like you would with regular egg whites.

Chia seeds

Just like with flaxseeds, you can mix chia seeds and water to make an egg-like binding agent. Add 1 tablespoon of organic chia seeds to 2.5 tablespoons of water, then leave for 15 minutes until it has a consistency similar to jelly.