Gourmet Beetroot Borscht with Oxtail & Hen
Experience the rich, traditional flavors of this exquisite Russian Borscht, a vibrant beetroot soup that stands as a beloved hallmark of Russian cuisine. This recipe utilizes succulent oxtails and a whole hen, delivering a hearty and satisfying dish. The roasting technique enhances the depth of flavor in the broth, while the freshly grated beets provide a stunning crimson hue and a delightful sweetness. An elaborate yet rewarding cooking endeavor, perfect for sharing, this bold and delicious soup offers generous servings, making it ideal for gatherings. Leftovers freeze beautifully, allowing you to savor this comforting soup time and again.
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
oxtails
4 lbs (cut into pieces)
fat
1 ounce (butter, oil, or lard)
hen
1 (2 lb) (halved)
carrot
1/2 lb (chopped, reserve half for soup base)
celery
1/2 lb (chopped, reserve half for soup base)
leek
1/2 lb (chopped)
onion
1 large (unpeeled, halved)
tomato puree
1 tablespoon (none)
butter
2 ounces (for frying vegetables)
wheat flour
2 tablespoons (none)
beetroot
1 lb (cut into strips, reserve one for grating)
potato
1/2 lb (diced)
sauerkraut or white cabbage
1/2 lb (shredded)
garlic
3 large cloves (minced, reserve two for soup base)
fresh parsley
1 bunch (chopped)
white peppercorns
1 teaspoon (whole)
thyme
1 teaspoon (dried)
bay leaves
2 (whole)
sugar
1 teaspoon (none)
salt
to taste (none)
black pepper
to taste (freshly ground)
bouillon cube
to taste (optional)
vinegar
2 tablespoons (none)
dill
to taste (for garnish)
sour cream
1 cup (for serving)
Instructions
1
Preheat your oven to 400°F (200°C). In a large baking tray, place the oxtail pieces, halved hen, fat (butter, oil, or lard), half of the chopped carrots, celery, tomato puree, two crushed garlic cloves, and the onion (unpeeled and halved). Roast for approximately 45 minutes, stirring occasionally until everything is nicely browned.
2
Once roasted, transfer the mixture into a large stockpot, including the green part of the leek and the stems from the parsley. Cover with cold water and bring to a rolling boil. Skim any impurities from the surface, then add the thyme, bay leaves, and white peppercorns.
3
Reduce the heat to low, cover, and let simmer for about 2.5 hours. After this, use a slotted spoon to remove the oxtail pieces. Remove the meat from the bones and set aside. Return the oxtail bones to the pot and let them simmer for an additional 1.5 hours.
4
Once the stock is rich and flavorful, strain it and remove excess fat from the surface. Discard the hen or reserve it for another use.
5
Prepare the vegetables by cutting all but one beetroot into thin strips. In the cleaned stockpot, melt the butter over medium heat. Add the remaining chopped carrot, beetroot strips, celery, minced garlic, chopped leek, and flour. Sauté for a few minutes until the vegetables soften.
6
Next, add diced potatoes and cabbage to the pot along with the strained stock. Bring to a boil, then let it simmer until the vegetables are tender, approximately 15 minutes.
7
In the meantime, take the reserved meat and chop it into bite-sized pieces. Once the vegetables are cooked, return the meat to the pot.
8
Grate the remaining beetroot finely and mix it with the vinegar in a small bowl. Chop the parsley and dill.
9
Season the soup with salt, freshly ground black pepper, and a pinch of sugar to taste. If the flavor is not robust enough, enhance it with bouillon cubes.
10
Stir in the chopped parsley, allowing the soup to reach a gentle boil. Finally, incorporate the grated beetroot and vinegar mixture, stirring gently. Be careful to avoid boiling the soup from this point onward, as you want to preserve the vibrant color.
11
Serve hot, garnished with fresh dill and a generous dollop of sour cream in each bowl. Pair with dark sourdough bread and butter for an authentic experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Beetroot Borscht with Oxtail & Hen?
It is a traditional Russian beetroot soup known for its vibrant crimson color and rich flavor, enhanced by roasting oxtails and a whole hen.
What meats are used in this borscht recipe?
The recipe calls for 4 lbs of oxtails and one 2 lb hen.
At what temperature should the meat be roasted?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long should the meats and base vegetables roast?
They should roast for approximately 45 minutes until nicely browned.
What ingredients are included in the roasting tray?
Oxtail pieces, halved hen, fat, half of the carrots, celery, tomato puree, two crushed garlic cloves, and a halved unpeeled onion.
Should the onion be peeled before roasting?
No, the recipe specifies that the onion should be unpeeled and halved.
What herbs and spices are used for the stock?
The stock is flavored with parsley stems, thyme, bay leaves, and white peppercorns.
How long does the stock need to simmer initially?
The stock should simmer for about 2.5 hours before removing the oxtail meat.
What is done with the oxtail bones?
After removing the meat, the bones are returned to the pot to simmer for an additional 1.5 hours.
What should be done with the hen after the stock is made?
The hen can be discarded or reserved for another use as it is not the primary meat in the final soup.
How is the fat removed from the stock?
Once the stock is rich and flavorful, it should be strained and the excess fat removed from the surface.
How are the vegetables prepared for the soup base?
Beetroot is cut into thin strips, potatoes are diced, and cabbage is shredded.
What is the purpose of the flour in the vegetable sauté?
Flour is added to the sautéed vegetables to help provide body and a slightly thickened texture to the soup.
How long do the potatoes and cabbage cook in the stock?
They should simmer for approximately 15 minutes until they are tender.
Why is vinegar mixed with the finely grated beetroot?
Mixing the beetroot with vinegar helps preserve and set the vibrant crimson color of the soup.
When should the oxtail meat be returned to the pot?
The meat is returned to the pot after the vegetables have finished cooking.
What kind of fat can be used for roasting?
The recipe allows for butter, oil, or lard.
How is the final soup seasoned?
It is seasoned with salt, black pepper, a pinch of sugar, and optional bouillon cubes for extra robustness.
Why should the soup not boil after adding the final beetroot mixture?
Boiling the soup after adding the final beetroot and vinegar mixture can cause the vibrant red color to fade.
What is the recommended garnish?
Serve the soup with fresh dill and a generous dollop of sour cream.
What bread pairs best with this borscht?
Dark sourdough bread with butter is recommended for an authentic experience.
Can I use sauerkraut instead of fresh cabbage?
Yes, the recipe suggests either sauerkraut or white cabbage.
How much beetroot is needed for this recipe?
The recipe calls for 1 lb of beetroot.
Is this soup freezer-friendly?
Yes, leftovers freeze beautifully, allowing you to enjoy the soup later.
How many garlic cloves are used in total?
Three large cloves: two are crushed for the roasting base and one is minced for the vegetable sauté.
What part of the leek is used for the stock?
The green part of the leek is used specifically for the stock production.
What part of the parsley is used for the stock?
The stems from the parsley are added to the stockpot.
What is the total amount of oxtail required?
The recipe requires 4 lbs of oxtails.
How much sour cream is recommended for serving?
The recipe suggests 1 cup of sour cream for serving across the bowls.
When should the fresh parsley be added?
Chopped parsley is stirred in just before incorporating the final grated beetroot mixture.