Delicious and invigorating soup – easy to make.
It can not be easier than this. I came across oxtail and decided to make oxtail (Soupe donbaliche). The soup is prepared a little differently depending on where in Iran you are. Traditionally, the soup is served when someone needs to strengthen their health, for example, women who have just had children. This soup must be something in between Swedish and Persian cuisine.
Ingredients
1, 2 kilos of oxtail in pieces
2 + 2 carrots 2 pcs. coarsely chop and cook with everything else, 2 pcs. diced finely and allowed to cook with the soup towards the end.
3 – 4 stalks Celery
2 pcs. yellow onions
5 – 6 stalks fresh parsley
Some stalks fresh dragon
Some stalks fresh thyme
2 – 3 st. dried lime (Persian Limo Omani)
4 cloves garlic
4 – 5 st. bay leaf
3 – 4 tablespoons tomato puree
7 – 8 st. black peppercorns
1 teaspoon salt
0.5 teaspoon coarse black pepper
2 dl sour cream
3 – 4 tablespoons oil for frying
Water
Squeezed lemon
Garnish
Well chopped fresh parsley
Method:
- Cut onion, 2 pcs. Carrots and celery stalk a little coarse.
- Dice 2 pcs. Carrots and set aside.
- Clean the parsley and save the stems.
- Cut off some fresh thyme and a few stalks of fresh tarragon and set aside.
- Heat a frying pan (medium heat) with a bit of oil and place in the oxtail pieces. Let it fry for about 5 minutes before turning it. The meat should be caramelized; turn the meat and let the other side also fry for about 5 minutes. Set it aside.
- Bring out a large pot and add a little oil.
- Fry the onion for 3-4 minutes, add the coarsely chopped carrots and celery stalks and fry everything together for a few more minutes.
- Add peeled and whole cloves of garlic and continue to fry for a few more minutes.
- Add the tomato puree and mix well.
- Pour over some cold water and mix until the tomato puree has dissolved.
- Add the fried oxtail pieces and fill with water to cover everything.
- Add parsley stalks, tarragon, and thyme.
- Add bay leaves, peppercorns, and dried lime.
- Season with 1 teaspoon salt and half a teaspoon coarse black pepper.
- Press the herbs down a little lightly so that they come below the surface.
- Put the lid on and let it all boil – lower the heat slightly, now the soup should simmer for 4 – 5 hours. (I let it all simmer for 4.5 hours)
- Pick up the oxtail pieces and place them on a platter.
- Strain the soup.
- Rinse the pot a little lightly and pour back the strained soup. Put it on the stove again – add the diced carrots, let it boil and then simmer for about 10 minutes.
- Clean the oxtail pieces from fat and bone.
- Add the meat pieces to the soup, season with about 2 dl of smetana or sour cream, and possibly a little squeezed lemon. Adjust the seasoning to suit you and your family.
Garnish with a little chopped parsley. Serve the soup with a loaf of good bread or a tasty sandwich.
Enjoy!
