1 tablespoon oil
2 1/2 cups water
2 tablespoons tomato paste
2 teaspoons basil, chipped
1 teaspoon thyme
1 tablespoon chicken bouillon granules (or 1 cube)
1/2 teaspoon sugar
1/2 teaspoon salt
6 large tomatoes, chopped
Cook onion in oil until tender. Stir in remaining
ingredients, simmer 40 minutes. Press through sieve. (I find
that you can put 1/3 of mixture in blender, blend until smooth,
repeat.) Cover and cook in saucepan until heated.
Soup With Rivels
Bean Soup: Soak two
packs of Navy beans overnight in cold water.
Broth: Fill pot 3/4 full
of water and bring to a boil. Add ham, potatoes, onions,
celery and the beans and cook until beans are tender. I add
Rivels at this point.
Rivals: Small amount of
flour (1/4 cup) and 1 egg. Stir mixture with a fork. It
makes a sticky dough. I drop small pieces into the soup
mixture. The dough will swell a little, you break up the
larger pieces into smaller ones.
Soup (Doughbelly Soup)
5 to 6 cups water
3 BEEF bullion cubes
2 onions (chopped)
Kiolbassa, cut into slices about ˝ inch thick
2 to 3 potatoes pared and diced
3 to 4 eggs, depending on how many dumplings you want
2 cups flour
salt and Pepper
Bring water to a rolling boil and put in
bullion cubes, diced onions, potatoes and kiolbassa.
In a separate bowl, mix flour, eggs, salt and pepper. If too
thick, add a little water.
Make dough so it can be dropped into boiling water.
You may want to start out with 1 to 1 ˝cup flour and gradually add
in more as needed.
We loved this soup and it was very inexpensive
for my grandmother; Anna Geisel Ringler, Darmstadt, Germany and
Johnstown, PA; with 10 children. We have made it and passed it
on down from the time I was a little girl and now my children make
it for their families.
Romaine Moran, Texas by way of Johnstown and