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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the oxtail pieces, hen, fat, half of the carrots, half of the celery, tomato puree, 2 garlic cloves and the halved onion (with peel) in a baking tray and roast in a hot oven until well browned, stirring occasionally (app. 45 min). | 2. Put everything into a stockpot together with the green part of the leek and the stems of the parsley. | 3. Cover with water and bring to a boil. Skim. Add thyme, bay leaves and peppercorns. | 4. Let simmer, covered, for 2 1/2 hours. | 5. Pick up the oxtail. Remove the meat and set aside. Return the bones to the pot and let simmer for another 1 1/2 hours. | 6. Strain the stock and remove some of the fat. Discard the hen (or use for something else). | 7. Cut the rest of the vegetables, except one beetroot, into strips. | 8. Heat the butter in the cleaned stockpot. Add the rest of the carrot, beetroot, celery, garlic, leek and flour and fry on medium heat for a few minutes. | 9. Add potato, cabbage and the stock and bring to a boil. | 10. Let simmer until the vegetables are done (approx. 15 min). | 11. Add the meat. | 12. Grate the remaining beetroot finely and mix with the vinegar. | 13. Chop parsley and dill. | 14. Add salt, black pepper and a little sugar to taste. If the soup tastes bland, enrich with bouillon cubes. | 15. Add parsley to the soup and bring to a boil. | 16. Finally, stir in the grated beetroot and vinegar. The soup will at once take on an intense purple red color. Do not boil the soup from now on. | 17. Serve hot, sprinkled with dill and a dollop of sour cream in the bowls. Dark sourdough bread and butter on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oxtail	4	lb		1613.8703	0.0	359.0408	9.0667
butter	1	ounce	fat	161.595	7.4249	5.0491	13.607999999999999
hen	1			-	-	-	-
carrot	1/2			26.24	6.1312	0.5952	0.1536
celery	1/2			8.08	1.4999	0.3484	0.0859
leek	1/2			27.145	6.2968	0.6675	0.1335
onion	1		unpeeled	60.0	14.01	1.65	0.15
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
butter	2	ounces		161.595	7.4249	5.0491	13.607999999999999
wheat flour	2	tablespoons		51.0	10.7955	1.9815	0.375
beetroot	1			1613.8703	0.0	359.0408	9.0667
potato	1/2			-	-	-	-
sauerkraut	1/2			20.2249	4.5559	0.9687	0.149
garlic clove	3			1613.8703	0.0	359.0408	9.0667
parsley	1	bunch		-	-	-	-
white peppercorn	1	teaspoon		1613.8703	0.0	359.0408	9.0667
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	2			-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
bouillon cube				-	-	-	-
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
dill				-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.