Oxtail soup
Description
Perfect for lunch. I won't say that veal tail soup is extremely popular with my family, but we definitely make it 2-3 times a year. The problem is that it's not easy to find fresh veal tail. But whenever I get a chance to buy it, I always grab it and cook this hearty, rich, and very tasty soup. I highly recommend trying it at least once. Although "at least once" won't be enough—once you've made it, you'll definitely want to make it again :)
Instructions
- 1
Step 1
This is what veal tail looks like.
- 2
Step 2
And here are our remaining ingredients.
- 3
Step 3
Divide the tails into several portions and place them in a 4-liter pot. Add 1 carrot, 1 onion, and half a celery root. Pour in cold water, bring to a boil, then reduce the heat to the lowest setting and simmer uncovered for another 4-5 hours. About half an hour before the end of cooking, add bay leaf, salt, and pepper to the broth.
- 4
Step 4
Let it cool. Remove the tail, separate the meat from the bones (this will be easy after so many hours of cooking). Strain the broth, discard the vegetables. Place the broth in the refrigerator; a layer of fat will form on top—remove it.
- 5
Step 5
Finely chop our basil.
- 6
Step 6
Form meatballs from the minced meat and basil. Place the meatballs in the refrigerator for half an hour.
- 7
Step 7
We cut all the vegetables into small cubes.
- 8
Step 8
Sauté the onion in vegetable oil in a frying pan, after a couple of minutes add the carrots and celery, and sauté until soft.
- 9
Step 9
Next, add the vegetables to the pan at intervals of a couple of minutes in the following order: beans, peppers, tomatoes.
- 10
Step 10
While the vegetables are simmering, we boil the meatballs. To do this, place them in boiling salted water and cook until they float to the surface. At the same time, bring our broth to a boil.
- 11
Step 11
Add our vegetables to the boiling broth with meat. Cook for about 5-7 minutes.
- 12
Step 12
Then add the meatballs and noodles. Mix and cook until the noodles are done.
- 13
Step 13
A few minutes before the end of cooking, add red pepper, chopped tarragon, a little basil, and minced fresh garlic to the pot. Stir, cook for a couple of minutes, then remove from heat.
- 14
Step 14
Let the soup steep for about 10 minutes under the lid, then confidently ladle it into bowls and serve.