Asian Oxtail Borscht Soup Recipes
SIMPLE OXTAIL SOUP
This oxtail soup uses simple ingredients like onions and turnips that round out the meaty flavor of the oxtails resulting in a balanced flavorful soup.
Provided by Judy
Categories Soups and Stocks
Time 7h5m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 366 kcal, Carbohydrate 4 g, Protein 44 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 156 mg, Sodium 306 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ASIAN OXTAIL BORSCHT SOUP
Rich and hearty Asian style oxtail borscht soup. A fabulous tomato-based soup that's packed with flavor and sure to keep you full and satisfied.
Provided by LowCarbingAsian
Categories Soup
Time 2h15m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 649 kcal, Carbohydrate 6 g, Protein 71 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 249 mg, Sodium 1106 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
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- Wash and cut vegetables to your desired shapes. Since their size will reduce as the soup cooks, I generally cut them into approx. 1” pieces
- Peel, cut and remove seeds from tomatoes. To peel tomatoes: Boil some water in a pot, cut an “X” on the bottom of the tomato and put into the boiling water for 3 seconds. If the water doesn’t cover the whole tomato then flip the tomato over and count another 3 seconds. Remove from water. Peel when cooled.
- Add cabbage on the bottom, then ox tail, tomatoes, carrots, onions, celery, potatoes, garlic, bay leaves, oregano, tomato paste and chili peppers to the pot I don’t like to add potatoes because they get all mushy by the second reheating
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