An eastern European soup with fresh beets and beef.
Ingredients
14 OZ / 400 G beetroot
21 OZ / 600 G oxtail
2 EA garlic
7 OZ / 200 G cabbage
7 OZ / 200 G onion
7 OZ / 200 G carrot
2 TSP dried dill
14 OZ / 400 G potato
70.5 OZ / 2 L beef stock
1 OZ / 30 ML olive oil
1 TBSP red wine vinegar
3.5 OZ / 100 G sour cream
Directions
Brown your oxtail on all sides with the oil in a sauce pan. Then reserve for later.
Prepare the vegetables by peeling the onion and garlic then quarter the onion. Peel and chop the carrot, potato and beetroot then cut into cubes. Thinly slice your cabbage.
TIP: Make sure your potato is submerged in water to avoid it going brown.
Add the onion and garlic to the mixing bowl then chop for 10 seconds / speed 4. Scrape down the sides.
Add the stock to the mixing bowl then insert the simmering basket. Add your oxtail to the mixing bowl. Insert the measuring cup and cook for 99 minutes / 212°F|100°C / speed 1 / stir.
Once the beef is cooked, carefully remove the simmering basket from the mixing bowl and take the meat off the bone. The meat should fall apart.
Add the cooked beef, dill, vinegar, potato, beetroot, carrot and cabbage to the mixing bowl. Cook with the measuring cup inserted for 1 hour / 212°F|100°C.
Once the vegetables are soft, adjust the seasoning and then serve with a crusty bread and sour cream.
