This evening we made Swedish Meat Dumpling Stoup for ourselves and a friend. Our friend read the directions to us from “the book” while L and I pottered around a bit. We essentially made some meatballs with minced pork and beef, an egg, breadcrumbs, nutmeg, Dijon mustard and salt and pepper. The vegetables- carrots, celery, onions, mushrooms- were fried in an olive oil and butter mixture. Some flour was stirred in, then beef and chicken stock added to the pot. The meatballs were added to the liquid once it reached a boil, with the egg noodles following suit. Once everything was cooked, sour cream and chives were stirred in, and the hearty ensemble was served.
This is a good solid meal reminiscent of pasta casserole or any cream of mushroom concoction. It was tasty and enjoyable, but really hefty. It wasn’t really remarkable in any way, but it was comforting in that it seemed nostalgic. As a Dane, a Brit and an American eating tonight, it all reminded us of something else, and that’s why we enjoyed it. My only observations would be that the Meat Dumplings are really just very standard meatballs, no changes there. And that it is a soup, not a stew, not a stoup. A thick soup, but still a soup.
Tomorrow we move onto some of days of fish, starting with the lady of the night sauce; Spicy Shrimp and Penne with Puttanesca Sauce. I’m cutting this entry short as Baby A will be up in a few hours- it’s way past my bed time already. Those student days of staying up drinking into the wee hours then visiting the all-night bakery for sustenance as the sun rose seem like a hundred lifetimes away. It’s almost midnight and we’re still up, we’re so rock and roll.