Asian Oxtail Borscht Soup Recipes

ASIAN OXTAIL BORSCHT SOUP

Steps:

• Gather all the ingredients.
• Sprinkle salt and pepper oxtail and set aside.
• Chop tomatoes, celery, onion, cabbage and set aside.
• In a cast iron pan, heat 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside.
• In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.
• Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
• After 2 hours add sweetener, white wine vinegar, salt and black pepper. Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness. Serve hot.

KYERA'S HEARTY BEEF BORSCHT

Steps:

• Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
• Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
• Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.