Riewele soup recipe (Riwelesupp)

Riewele soup (also spelled riwele, riwwele or Riwelesupp) is a grandmother’s soup from the Upper Rhine, found in Alsace as well as in Baden and the Palatinate. The idea is disarmingly simple: a dough of flour and egg rubbed between the fingers into little crumbs, the riewele, which are cooked for a few minutes in a good broth. A comforting, inexpensive soup that’s ready in a quarter of an hour if you have broth to hand.

Origins and tradition

The word riewele comes from the dialect verb “riewe”, to rub or grate: the dough is rubbed between the palms to form the crumbs. In many families, this soup was often the evening meal, made with the broth left over from the previous day’s pot-au-feu. There is also a gentler version made with milk, which children love.

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Ingredients for 4 people

• 1.5 litres beef broth (ideally homemade, or pot-au-feu broth)
• 150 g wheat flour (French type 45 or 55)
• 1 large egg
• 1/2 teaspoon salt
• 1 pinch of grated nutmeg
• 1 knob of butter (optional)
• 1 small bunch of chives or parsley

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Timing

• Prep: 15 minutes (+ 15 minutes for the riewele to dry)
• Cooking: 8 to 10 minutes

Step by step

1. In a bowl, mix the flour, salt and nutmeg. Add the beaten egg.
2. Work it with your fingertips, then rub the mixture between your palms until you have irregular crumbs somewhere between the size of a grain of rice and a small pea. If the dough is sticky, add a little flour; if it’s too dry, a few drops of water.
3. Spread the riewele out on a floured tray and leave them to dry for 15 minutes: they’ll hold together better when cooked. Shake them in a sieve to remove excess flour, which would cloud the broth.
4. Bring the broth to a simmer and adjust the seasoning.
5. Sprinkle the riewele into the simmering broth, stirring gently.
6. Cook over a low heat for 8 to 10 minutes: the riewele rise to the surface and become tender.
7. Off the heat, add the knob of butter if you wish, sprinkle with snipped chives and serve straight away.

Recommended wines

Such a simple soup calls for a light, fresh Alsace white: a Sylvaner or a Pinot Blanc.

Variations

• Riewele in milk: replace the broth with 1 litre of lightly salted whole milk; serve as is or with a pinch of sugar and cinnamon.
• Heartier version: cook a finely diced carrot and leek in the broth before adding the riewele.
• Golden riewele: fry a sliced onion in butter and add it to the soup just before serving.

Chef’s tips

• Don’t add the riewele to fiercely boiling broth: they would fall apart.
• The finer the crumbs, the more delicate the soup; keep them a consistent size so they cook evenly.
• A good broth makes the soup: it’s the perfect way to use up the broth from a pot-au-feu or a poule au pot.

Lucas

Hi, I’m Lucas! My heart beats for the pleasures of the table, and here in Alsace, I’m in paradise. Whether it’s a glass of Riesling shared with friends, a hearty sauerkraut dish, or a culinary adventure around a blueberry tart, I live every meal like a celebration. My goal? To make you hungry with articles that highlight our local producers, talented chefs, and delicious specialties. But beware, I don’t just eat (well, almost): I also offer itineraries to explore our vineyards and gourmet markets.

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