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RIWWEL-SUPPE
(Streusel Soup)

1 liter milk
100 grams flour
1-2 eggs
salt

Knead eggs, flour and salt to crumbs. Put them in the boiling milk
and cook for about 10 minutes. Season to taste. The soup is served
with boiled potatoes in their skins. (Be sure to peel them before
you eat them!) Riwwel-Suppe is a supper dish from the Odenwald.

Note: Riwwel is a dialect expression for Streusel, which are fine
crumbs.

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2 of 6 people found the following review helpful:
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Mom used potatoes in the soup., July 30, 2004 - 02:13 AM
Reviewer: Janet Lowry Fiore from San Francisco, California
Found this recipe while looking for the origin of my Mother's Potato Soup recipe in which she cooked "rivels". She always said it was a German recipe. She cooked cubed potatoes in a little water until almost done, added sauted onions and milk, margerine, then the "rivels" (riwwels). To make the riwwels, she mixed flour and salt into a beaten egg until it was crumbly and then rubbed the mixture between her fingers dropping pieces into the simmering soup. Excellent on a cold Illinois winter night. Maybe add a bit of garlic and garnish with some parsley.

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