Description
The traditional russian beetroot soup. Since there is a whole bird in the soup, it is most practical to make a large batch. Leftovers can be frozen. It takes a while to make, but is quite inexpensive, and of course – delicious made the right way. This way.
Ingredients
- Oxtails
- Fat
- Hen
- Carrot
- Celery
- Leek
- Onion
- Tomato Puree
- Butter
- Wheat Flour
- Beetroot
- Potato
- Sauerkraut
- Garlic Cloves
- Fresh Parsley
- White Peppercorns
- Thyme
- Bay Leaves
- Sugar
- Salt
- Black Pepper
- Bouillon Cube
- Vinegar
- Dill
- Sour Cream
Instructions
- Put the oxtail pieces, hen, fat, half of the carrots, half of the celery, tomato puree, 2 garlic cloves and the halved onion in a baking tray and roast in a hot oven until well browned, stirring occasionally
- Put everything into a stockpot together with the green part of the leek and the stems of the parsley
- Cover with water and bring to a boil
- Skim
- Add thyme, bay leaves and peppercorns
- Let simmer, covered, for 2 1 / 2 hours
- Pick up the oxtail
- Remove the meat and set aside
- Return the bones to the pot and let simmer for another 1 1 / 2 hours
- Strain the stock and remove some of the fat
- Discard the hen
- Cut the rest of the vegetables, except one beetroot, into strips
- Heat the butter in the cleaned stockpot
- Add the rest of the carrot, beetroot, celery, garlic, leek and flour and fry on medium heat for a few minutes
- Add potato, cabbage and the stock and bring to a boil
- Let simmer until the vegetables are done
- Add the meat
- Grate the remaining beetroot finely and mix with the vinegar
- Chop parsley and dill
- Add salt, black pepper and a little sugar to taste
- If the soup tastes bland, enrich with bouillon cubes
- Add parsley to the soup and bring to a boil
- Finally, stir in the grated beetroot and vinegar
- The soup will at once take on an intense purple red color
- Do not boil the soup from now on
- Serve hot, sprinkled with dill and a dollop of sour cream in the bowls
- Dark sourdough bread and butter on the side