Nami from “Just one Cookbook” had posted some while ago a Borscht soup on her Blog, The Borscht soup Hongkong style. The key ingredient to this dish is Ox tail. My exclamation to that was “Oh no!, are you serious?”, I am one of those who feel uncomfortable to eat when there are bones involved, but I am making an effort to at least try out new dishes and flavours. Nami convinced me to give it a try and I promised her I would cook it one of these days.
How coincidences happen, I came across a soup in my hotel management college book, which is called in German Ochsenschlepp (Oxtail) and to my surprise it resembles a lot to Nami’s Borscht soup. I cooked it and loved it. It can be that we had made it in college time, which I cant remember but then I barely remember those cooking days. That’s anyway an other story….
Borscht Soup – The Austrian style – Serves 2
2-3 pieces Oxtails
1 Tbs Olive Oil
1 big Onion – sliced fine
2 cloves garlic, crushed and chopped
2 small or 1 big carrot; sliced fine
1 medium Potato, cut into small cubes
2 Tomatoes, cut into 4 wedges each
100 ml Tomato paste
80 ml Red wine
1/2 l beef broth or water
1 Tbs chopped Celery leaves
2 small Bay leaves
2 dried Basil leaves
couple of Pepper balls
1/2 Tsp dried Sage
6 ml Madeira
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