The ideal morning after the holidays is when the body feels a promising lightness, rather than oppression and fatigue. Believe me, this dish brought to the feet of more than one sufferer in the morning and prompted to accomplish, if not great things, then at least small, but significant victories!
This dish brought to the feet of more than one afflicted in the morning after the holidays!
To make this soup you will need:
- 0.8 kg of oxtail;
- 2 large onions;
- 1 carrot;
- 1 fleshy stalk of celery;
- 1 tsp smoked or plain ground paprika;
- 5 juniper berries (if available and if desired);
- 1 large bay leaf;
- 1 can of tomatoes in own juice;
- 1 glass of red wine (dry or semi-dry);
- 1.5 l of meat broth (however, if you want to achieve a less saturated meat taste, you can use vegetable broth);
- 2 tbsp olive oil;
- 1 tbsp wheat flour;
- 100 ml low-fat cream;
- 1 tsp Sahara;
- salt and black pepper to taste.
First of all, it should be said that if there are no oxtails on the shelves of the nearest butcher shop or supermarket, or on the meat rows of the market, you can replace them with shanks.
So, in a pan with a thick bottom, we first need to heat the vegetable oil and fry the tails, cut into pieces, on it to a delicious crust.
Serve this pearl barley soup - it will add a special flavor to the texture of the soup.
When the meat covers the blush, put it on a plate, and in the same pan where the meat was fried, in the same oil, spasser the carrots, onions, celery, cut into strips or cubes.
After 5 minutes, add smoked or regular paprika to the vegetables, as well as juniper berries, tomatoes in their own juice and sugar. When the mass is extinguished on fire for a couple of minutes, pour red wine into it and wait until the base for the soup boils.
Now the tails can be returned to the pan, as well as add hot vegetable or meat broth there. All this will be languishing in the next three hours on a stove over low heat. Remember to cover the pan.
You can decorate the soup by serving fresh finely chopped herbs and pour lemon juice
After three hours, add bay leaf to the soup and simmer for about half an hour.
When the soup is almost ready, add to it a mixture of cream, flour and black pepper. This will make the soup thicker and richer. Boil for another three minutes, remove the bay leaf and pour on the plates. When served in soup, you can add a little pearl barley.
Serve hot and with love!
