Oxtail soup with spelt and horseradish
6 servings
120 minutes
Alexander Volkov-Medvedev, chef of the Ruski restaurant, shared the recipe with us. Soup made from a strong, rich beef broth with spelt and fried root vegetables: onions, carrots, potatoes. When serving, the soup is garnished with chopped parsley and freshly grated horseradish.
1
Fry the tails on the grill or in the oven until crispy, pour chicken broth over them, and simmer in the oven for 12 hours at 85 degrees or boil on the stove for 4 hours.
- Bull's tail: 1000 g
- Chicken broth: 3 l
2
Strain the broth, separate the meat from the tails, and shred it. Salt the broth.
- Chicken broth: 3 l
3
Rinse the pearl barley and cook it in the prepared broth.
- Pearl barley: 150 g
4
Cut all vegetables into 2 cm cubes, fry in a pan until golden brown, and add to the broth.
- Carrot: 300 g
- Onion: 300 g
- Potato: 500 g
5
Place parsley, thyme, and garlic in a spice bag or cheesecloth and tie it. Submerge the cloth in the broth and simmer to allow the herbs to release their aroma, then remove.
- Parsley: 100 g
- Garlic: 100 g
- Thyme leaves: 10 g
- Bay leaf: 1 g
6
Add meat from the tails to the ready soup. When serving, sprinkle with grated horseradish and fresh herbs.
- Bull's tail: 1000 g
- Horseradish: 5 g
- Parsley: 100 g