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Rivilchas or Tarhonya for Soup

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Ingredients Edit

Directions Edit

  1. Mix the flour, eggs and salt together.
  2. Knead to make a stiff dough.
  3. You may add a little water if the dough is too stiff.
  4. Grate on the medium side of a grater.
  5. Rivilchas or tarhonya should be the size of dried peas.
  6. Let the tarhonya dry for ½ hour and then add to boiling water ½ cup at a time and cook till done.
  7. Drain and serve in hot beef soup, hot chicken soup or tomato soup.

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