Asian Oxtail Borscht Soup Recipes

SIMPLE OXTAIL SOUP

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Rinse the oxtails under cold running water, and pat dry with a paper towel. Arrange them on a baking sheet and roast for 30-40 minutes.
• Add 12 cups of water to a stockpot. Add the onions and roasted oxtails, and bring to a boil. Immediately turn the heat down to a very low simmer. (Avoid letting the heat get to high, or you'll boil off all your liquid!).
• Simmer for about 6 hours (the longer the better) with the lid covered. Remember to skim off the fat periodically. About 30 minutes before you're ready to serve, add the turnips. Simmer until tender, and salt the soup to taste. Serve, garnished with chopped cilantro.

ASIAN OXTAIL BORSCHT SOUP

Steps:

• Gather all the ingredients.
• Sprinkle salt and pepper oxtail and set aside.
• Chop tomatoes, celery, onion, cabbage and set aside.
• In a cast iron pan, heat 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside.
• In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.
• Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
• After 2 hours add sweetener, white wine vinegar, salt and black pepper. Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness. Serve hot.