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Rivel Soup — for When You're Tired of Eating

Perfect for the day after a celebration, or when you're coming down with a cold!

Andrey SkvortsovAuthor avatar
Recipe author
Rivelsup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 4 g
Fats 10 % 1 g
Carbohydrates 50 % 5 g
41 kcal
GI: 60 / 0 / 40
  • Add the diced potatoes to the simmering broth and let them cook. Meanwhile, crack the egg into a bowl and work in enough flour to make a stiff dough. Roll the dough into a rope and pinch off small pieces, dusting them with flour so they don't stick together — these little dumplings are the "rivels." Toss the rivels in the bowl, then sift off the excess flour through a sieve or with your hands, and drop them into the broth along with the cooked potatoes. As soon as all the rivels float to the top, cook for 1 more minute and turn off the heat.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken broth - 19  kcal/100g

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