Kuban Oxtail Soup
4 servings
30 minutes
Kuban soup made from oxtails is a deep, rich broth born from the traditions of southern Russian lands. Its roots trace back to peasant cuisine where every part of the animal was utilized. Long simmering over fire reveals the incredible flavor of oxtail, making the broth thick and aromatic. Port wine and wine vinegar add subtle notes of sweetness and acidity, while paprika and dried tomatoes provide a warm, slightly spicy touch. The finishing touch is egg yolks poured in a spiral, creating a delicate texture and appetizing appearance. This soup not only warms but also satisfies, making it perfect for cozy family lunches or leisurely evenings with friends.
1
Cut the tails into segments suitable for the pot size. Place them in a pot and cover with water. Cut the onion in half without peeling it, chop one carrot and celery into large pieces and add to the pot. Boil the broth for 5 hours, skimming off the foam.
- Bull's tail: 1 kg
- Onion: 1 head
- Carrot: 2 pieces
- Celery: 1 stem
2
When the meat starts to come off the bones, remove the tail pieces from the pot, take the meat off the bones and return the bones to the pot. Add water and keep the broth on low heat for 30 minutes. Then strain and return to low heat.
3
Finely chop the peeled potatoes and the second carrot, and add them to the broth with meat, paprika, port wine, tomatoes, and vinegar. Bring to a boil, reduce heat and wait for the vegetables to soften. Season with salt and pepper.
- Potato: 4 pieces
- Carrot: 2 pieces
- Paprika: 1 tablespoon
- Port: 2 tablespoons
- Sun dried tomatoes: 5 piece
- Wine vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Before serving, pour the yolks in a thin stream in a spider web shape. Sprinkle the soup with greens and serve.
- Egg yolk: 2 pieces
- Dill: 3 g