About that recipe I gave yesterday–that so sucked! The husband liked it okay because he’s sick, has no taste buds left and couldn’t care less about eating. It’d probably help if you read what I wrote before the recipe. I did warn you I have no idea what I’m doing.
Let me remedy it. Basically, this is a hot borscht without the vinegar because it would upset the sick husband’s stomach. The recipe below is annotated with changes in bold.
Make-Do Beef Soup
1 potato, peeled and quartered
1/4 cup flour (more or less)
1 egg, lightly beaten
Salt and pepper to taste
Paramesan cheese to taste
About 2 cups beef broth or stock (I always have a box on hand for just these occasions)
3 past-their-prime beets, peeled and cut into serving-size cubes
If you have them, add carrots, sliced thin
1 garlic clove, minced
1 inch slice of ginger (or more to taste), minced
Herbs (Above is marjoram, rosemary, dill. I used only rosemary)
1 tablespoon of sherry or port (to taste and optional) Forget this entirely
Boil the potato until tender. Drain then mash into a medium size bowl. Mix in flour, egg, salt and pepper, and paramesan cheese to taste until you have a nice dough. Take a large pinch and roll it in your hands to form a small dumpling. Set aside on a plate, covered in plastic wrap. It helps to put them in the refrigerator to make sure they stay firm.
Make the soup
Pour broth into a large pot. Add beets, garlic, ginger and a medley of fresh herbs to taste
Bring to a boil then lower the flame to simmer. Cook until you can just about pierce the beets with a fork (you don’t want them mushy), about 15 minutes.
Carefully drop the dumplings into the soup, cover the pot and cook until the dumplings are tender, about 15 minutes. Mine got mushy. In fact, I think I would advise to forget the dumplings. The idea was to give the soup a little more substance because, when you’re trying to take care of a sick person, you have to find ways to fold in calories without upsetting their stomachs. The alternative–if I had had them in my bare-bone refrigerator–would be gnocchi or potato perogies. Cook the gnocchi in the broth. Boil the perogies separately, then ladle the soup gently into the serving bowl.
Stir in sherry or port and serve with bread. I did add port but it’s a waste of good port. Just serve a tiny glass afterwards, making sure your patient sips it with his feet up and watching some dumb show before he drifts off to sleep.