Me Mama’s Oxtail Soup Or As She Calls It…..Borscht?

18 Jun

As kids we loved this soup to death.  Slightly sweet from all the carrots, the broth always turned out be a golden orange-y colour.  We’d gnaw on the oxtail bones like rabid dogs and never bored of this soup my mom for some reason called borscht.  It wasn’t until my twenties when I realized my mom’s borscht was strangely without beets and not a borscht at all.  But the name has stuck and so in our family, that is what we’re going to call it until our dying days.  This soup is deadly simple to make and the longer you simmer it, the better it tastes!

Here’s the recipe!

What you need!
1 oxtail, cut into chunks
1 medium onion
half a small cabbage
2 large tomatoes
1 jumbo carrot or 3 large ones

What to do!

1.  In a large stock pot on high heat, fill the pot about 2/3 of water.  Bring to a boil and add your onions.

2.  Cut up your carrots into bite size pieces and cut your cabbage into chunks.  Try not to shred the cabbage and leave bigger pieces.

3.  Cut your tomatoes into chunks too.

4.  Dump in your oxtail pieces into the water and bring it all back to a boil.  Turn it down to a simmer with the lid on and cook for 45min.  After 45min skim the surface of the broth if there is any foam and discard.  Dump in all the veggies, add more water if needed to cover it all.  Simmer for another 1/2 hour or more if you’ve got time!

As your simmering away, feel free to skim the top of any fat and add salt to taste.  Enjoy!

Note: If you put the leftovers in the fridge, any fat in the soup will solidify and float to the top of the broth.  This doesn’t mean it’s gone bad!  Either skim the fat out or when you nuke the broth to warm it up, you’ll see that the fat turns back into liquid form.

Approx Costs:

oxtail – $5.00
veggies – $2.00

Total $7.00 for 5 servings or $1.40 per person


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