Prep 30 mins
Cook 5 hrs
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.
- 4 lbs oxtails
- 1 ounce fat (butter, oil, lard)
- 1 (2 lb) hen
- 1⁄2 lb carrot
- 1⁄2 lb celery
- 1⁄2 lb leek
- 1 large onion, unpeeled
- 1 tablespoon tomato puree
- 2 ounces butter
- 2 tablespoons wheat flour
- 1 lb beetroot
- 1⁄2 lb potato
- 1⁄2 lb sauerkraut or 1⁄2 lb white cabbage
- 3 large garlic cloves
- 1 bunch fresh parsley
- 1 teaspoon white peppercorns
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon sugar
- black pepper, freshly ground
- bouillon cube
- 2 tablespoons vinegar
- 1 cup sour cream
- Put the oxtail pieces, hen, fat, half of the carrots, half of the celery, tomato puree, 2 garlic cloves and the halved onion (with peel) in a baking tray and roast in a hot oven until well browned, stirring occasionally (app. 45 min).
- 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 (or use for something else).
- 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 (approx. 15 min).
- 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.
Thanks for the lovely recipe. Is there anyway you have the recipe for Swedish Kannelbullars?
I served this to 3 families unfamiliar (& a bit leary) of borsch...needless to say every bit of effort this recipe required paid off. This truely is a gourmet soup. My guests could not believe the soup they ate was 'beet soup'...even the kids loved it!