Rivilchas or Tarhonya for Soup

Vegetarian Hungarian Soup Recipe: Rivilchas or Tarhonya with Flour, Eggs, and Salt

Region / culture: Hungary | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Rivilchas or Tarhonya is a traditional Hungarian pasta dish that is commonly used in soups. This recipe is a simple and delicious way to add a unique twist to your favorite soup recipes.

History

Rivilchas or Tarhonya has been a staple in Hungarian cuisine for centuries. It is believed to have originated in the Middle Ages when it was introduced by the Turks. The name "Tarhonya" comes from the Turkish word "tarhana," which means dried soup. This pasta dish was traditionally made by hand and dried in the sun before being added to soups.

Ingredients

2 cups of sifted flour
2 whole eggs
0.5 tsp salt

How to prepare

Mix the flour, eggs, and salt together.
Knead the mixture until a stiff dough forms.
If the dough is too stiff, you may add a little water.
Grate the mixture using the medium side of a grater.
The resulting rivilchas or tarhonya should be the size of dried peas.
Let the tarhonya dry for 0.5 hour, then add it to boiling water, 0.5 cup at a time, and cook until done.
Drain the cooked tarhonya and serve it in hot beef soup, hot chicken soup, or tomato soup.

Variations

Add herbs and spices to the dough mixture for added flavor.
Use whole wheat flour for a healthier alternative.
Add cooked vegetables or meat to the soup for a more filling meal.

Cooking Tips & Tricks

Be sure to knead the dough until it forms a stiff consistency to ensure the pasta holds its shape when cooked.

- Grate the mixture using the medium side of a grater to achieve the perfect size for the rivilchas or tarhonya.

- Allow the pasta to dry for at least 30 minutes before cooking to prevent it from clumping together in the soup.

Serving Suggestions

Serve rivilchas or tarhonya in hot beef soup, hot chicken soup, or tomato soup for a comforting and hearty meal.

Cooking Techniques

Kneading the dough until stiff

- Grating the mixture to the size of dried peas

- Allowing the pasta to dry before cooking

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of this recipe.

- Use egg replacer for a vegan-friendly option.

Make Ahead Tips

You can prepare the rivilchas or tarhonya ahead of time and store it in an airtight container until ready to use in your soup.

Presentation Ideas

Serve the soup in a bowl with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

Pair rivilchas or tarhonya soup with a side salad or crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of rivilchas or tarhonya contains approximately 150 calories.

Carbohydrates

Each serving of rivilchas or tarhonya contains approximately 30 grams of carbohydrates.

Fats

Each serving of rivilchas or tarhonya contains minimal fat content.

Proteins

Each serving of rivilchas or tarhonya contains approximately 6 grams of protein.

Vitamins and minerals

Rivilchas or Tarhonya is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs and wheat flour, which may be allergens for some individuals.

Summary

Rivilchas or Tarhonya is a low-fat, high-carbohydrate dish that is a good source of protein.

Summary

Rivilchas or Tarhonya is a delicious and versatile pasta dish that adds a unique texture to soups. With a few simple ingredients and easy preparation, you can enjoy this traditional Hungarian recipe in your own home.

How did I get this recipe?

I have a clear memory of the first time I discovered the recipe for Rivilchas or Tarhonya for Soup. It was many years ago, when I was just a young girl living in a small village in Hungary. I used to spend a lot of time in the kitchen with my mother, watching her cook and helping her prepare meals for our family.

One day, my mother announced that she was going to teach me how to make a traditional Hungarian dish called Rivilchas. I had never heard of it before, but I was eager to learn. As we gathered the ingredients and started cooking, my mother began to tell me the story behind the recipe.

She explained that Rivilchas is a type of Hungarian pasta, similar to small dumplings, made from flour and eggs. It is traditionally served in a rich, flavorful broth with vegetables and meat. My mother told me that the recipe had been passed down through generations in our family, and that each cook added their own unique touch to it.

As we cooked together, my mother shared memories of her own childhood, when her own mother taught her how to make Rivilchas. She told me about the long hours spent in the kitchen, kneading the dough and shaping the tiny pasta shapes by hand. She spoke fondly of the delicious aroma that filled the house as the soup simmered on the stove, and how it always brought the family together around the table.

As I watched and listened, I felt a deep sense of connection to my heritage and the traditions that had been passed down to me. I realized that cooking was not just about following a recipe, but about preserving a piece of history and culture that had been handed down through the generations.

Once the soup was ready, my mother ladled out steaming bowls of Rivilchas and we sat down to eat together. The flavors were rich and comforting, and I could taste the love and care that had gone into making the dish. It was a meal that brought us closer as a family, and I knew that it was something I would always cherish and pass on to future generations.

Since that day, I have continued to make Rivilchas for my own family, adding my own twist to the recipe and sharing the tradition with my children and grandchildren. Each time I cook this dish, I am reminded of the love and heritage that it represents, and I am grateful for the memories and connections that it has brought to my life.

So, if you ever find yourself craving a taste of Hungarian comfort food, I urge you to try making Rivilchas or Tarhonya for Soup. It is more than just a dish – it is a piece of history and a reminder of the bond that ties us to our past. And who knows, maybe one day you will pass on the recipe to your own loved ones, creating new memories and traditions for generations to come.