Rivelsup
Composition / ingredients
6
Servings:
Cooking method
Send diced potatoes to the ready broth, and cook it. At this time, break the egg in a convenient bowl, add flour to knead a tight dough. From the resulting dough, form a sausage and pinch off small pieces, dust with flour so that the pieces are Rivels, do not stick together. Mix ready-made rivels in a bowl, through a sieve or simply sift with your hands from excess flour, and send them to the broth with ready-made potatoes of rivels. As soon as all the rivels pop up, cook for 1 minute and turn off the soup.
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
