My mother was not a great cook. Because of her work as a midwife she did not have much time to spend around the kitchen. What my mother could prepare very well was okra and beef soup. The beef soup should be strong enough for her patients to recover as quickly as possible. The way my mother used to prepare this soup was very simple.
Patient’s Soup, as we used to call it, was very popular. My sister and me used to wait patiently for my mother’s patients to be served so we could also enjoy the beef soup. I’m very sure that a lot of patients of my late mother will recall pleasant memories of the Patient’s Soup.
- 1 lbs. soup meat, the part next to the ribs
- ± 10 cups Water
- 2-3 cubes Beef bouillon, big tablets
- 1 onion, cut into 4 pieces
- 1 carrot, big / cut into small slices
- 2 twigs celery leaves
- 3-4 pcs. potatoes, medium size, cut into cubes
- a handful of spaghetti
- 1 pcs. beef bones
- Wash the meat in water and lemon.
- Cut the meat into cubes and put it, together with the bones, in a large saucepan with the water and beef bouillon tablets.
- Put it to boil until the meat is almost tender.
- Scoop out the scum as the meat cooks.
- When the meat is almost tender add onion, carrots, celery, potatoes, and spaghetti.
- Let it boil on a medium heat until the carrots and potatoes are tender.
The soup can be served as entrée or main course. We eat the soup with funchi or fresh French stick.