FraidKnot
Washing Up
4-5 medium white potatoes
1 finely chopped onion
1/2 tsp. black pepper
salt as needed (to taste)
4 c. chicken stock or broth
water to cover
2-3 slices bacon, fried (not too crisp)
Bring stock and water to a boil and add onion, potatoes and other seasonings. Boil about 20 minutes then stir in cooked crumbled bacon. Stir in rivlets and cook about 10 minutes.
Rivlets:
3/4 c. all purpose flour
1/2 tsp. salt
1 large egg
Blend ingredients together until mixture is moist but crumbly. Drop into bubbling hot soup. Cook about 10 minutes.
The soup is credited to Lena Ruffner McQuown, who was born in Germany around 1910 but raised in Pennysylvania Dutch country in the U.S. I finally managed to re-create this soup that my father remembers so fondly from his childhood.
Fraidy
1 finely chopped onion
1/2 tsp. black pepper
salt as needed (to taste)
4 c. chicken stock or broth
water to cover
2-3 slices bacon, fried (not too crisp)
Bring stock and water to a boil and add onion, potatoes and other seasonings. Boil about 20 minutes then stir in cooked crumbled bacon. Stir in rivlets and cook about 10 minutes.
Rivlets:
3/4 c. all purpose flour
1/2 tsp. salt
1 large egg
Blend ingredients together until mixture is moist but crumbly. Drop into bubbling hot soup. Cook about 10 minutes.
The soup is credited to Lena Ruffner McQuown, who was born in Germany around 1910 but raised in Pennysylvania Dutch country in the U.S. I finally managed to re-create this soup that my father remembers so fondly from his childhood.
Fraidy