German Oxtail Soup

German Oxtail Soup – Ochsenschwanzsuppe

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German Oxtail Soup

The German Oxtail Soup is called Ochsenschwanzsuppe in Germany. Red Wine, spices and soup green (Suppengruen) consisting of onions, leeks, carrots, and celery, give the soup a delicious taste.

Ingredients for German Oxtail Soup:

  • 1 kg (2.2 lb) of Oxtails
  • 300 g (10.58 oz) of onions
  • 400 g (14.1 oz) of leeks
  • 80 g (2.82 oz) of celery roots
  • 160 g 95.64 oz) of carrots
  • 180 g (6.34 oz) of bacon (5 slices)
  • 1 tablespoon of sunflower oil
  • 1 ½ l (1.58 qt) of water
  • 3 cloves, whole
  • ½ teaspoon of cinnamon, ground
  • ½ teaspoon of nutmeg, ground
  • 6 peppercorns
  • 2 bay leaves
  • 2 teaspoons of salt
  • 2 teaspoons of sugar
  • 500 ml (1.05 pt) of red wine (I used merlot)
  • 2 tablespoons of lemon juice
  • 3-4 tablespoons of cornstarch OR Gustin

Ingredients for Oxtail Soup

Preparation of ingredients for Oxtail Soup:

Wash the oxtails under running water and dry them with a paper kitchen towel. Peel the onions, celery root, and carrots and cut into chunky pieces. Wash the leeks, cut lengthwise and clean between the leaves and cut them. Cut the bacon slices in half and slice into small strips.

Preparation of ingredients

Preparation of the soup:

Heat the oil in a saucepan and fry the bacon, until the fat of the bacon starts to melt. Place the oxtails to the pot and brown them on all sides. Remove the oxtails from the saucepan and place aside.

Mix the onions, celery roots, carrots, and leeks and add to the saucepan. Fry them for about 5 minutes, before adding the oxtails back to the pot. Pour the water into the saucepan and add the cloves, cinnamon, nutmeg, peppercorns, bay leaves, salt, and sugar. Bring the soup to a boil, turn the heat down and let it cook for 2 hours. Check on the soup from time to time and replace evaporated water if necessary.

Preparation of the soup      Cooking the oxtail soup

Finishing of the soup:

Remove the oxtails from the soup and place aside. Pass the soup through a food mill or sieve into a saucepan.

Finishing the soup

Add the wine and lemon juice to the soup. Dissolve the cornstarch in 4 tablespoons of water and add. Under constant stirring bring the soup to a boil again. Turn the heat down and let it boil for 10 more minutes.

Remove the meat from the oxtails, cut it and add to the soup. Serve the German Oxtail soup with some parsley. To try the Homemade Tomato Soup click here and for the Butternut Squash Soup click here.

Serving German Oxtail Soup