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🍽️ Creamy Horseradish Soup with Crispy Oxtail Pieces

872 kcal · 30 min · 4 servings

Ingredients

• 3 pieces Oxtail (approx. 150 g each)
• Salt
• Pepper (from the mill)
• 3 tbsp Ghee
• 1 stalk Leek
• 2 Carrots
• 2 Onions
• 2 Bay leaves
• 2 Cloves
• 1 tsp black peppercorns
• 150 g Veal mince
• 2 tbsp freshly chopped Parsley
• 1 tbsp Flour
• 1 Egg
• 3 tbsp Breadcrumbs
• 1 Onion
• 200 g Celeriac
• 50 g Horseradish root
• 2 tbsp Butter
• 200 ml Whipping cream
• Salt
• Pepper (from the mill)
• Nutmeg
• Grated horseradish
• Parsley

Instructions

1. 1. Thoroughly wash the oxtail and pat it dry with a kitchen towel.
2. 2. Season the meat with salt and pepper.
3. 3. Heat one tablespoon of ghee in a pot.
4. 4. Brown the oxtail on all sides.
5. 5. Deglaze the meat with water.
6. 6. Simmer the meat covered for about one hour.
7. 7. Wash the leek and slice it into rings.
8. 8. Peel the carrots and one onion.
9. 9. Dice the carrots and the onion.
10. 10. Add the leek, carrots, and onion to the meat.
11. 11. Add bay leaves, cloves, and peppercorns.
12. 12. Simmer everything for another hour until the meat falls off the bone.
13. 13. Remove the meat from the broth and let it cool.
14. 14. Separate the meat from the bones.
15. 15. Dice the cooled meat into small pieces.
16. 16. Take about 600 milliliters of the broth.
17. 17. Strain the broth through a sieve.
18. 18. Peel the remaining onion, the celery, and the horseradish.
19. 19. Dice the onion and celery.
20. 20. Sauté the onion and celery in butter.
21. 21. Deglaze the vegetables with the strained broth.
22. 22. Simmer the soup for about ten minutes.
23. 23. Grate the horseradish finely.
24. 24. Add the grated horseradish and cream to the soup.
25. 25. Bring the soup to a boil.
26. 26. Blend the soup until smooth.
27. 27. Season the soup with salt, pepper, and nutmeg.
28. 28. Slice the oxtail roll into four pieces.
29. 29. Coat the slices in flour.
30. 30. Dip the slices into the beaten egg.
31. 31. Bread the slices with breadcrumbs.
32. 32. Fry the breaded slices in the remaining ghee until golden brown.
33. 33. Divide the soup among plates.
34. 34. Place a piece of fried oxtail into the soup.
35. 35. Garnish the soup with fresh horseradish and parsley.
36. 36. Serve the soup hot.

Nutrition per serving

• kcal: 872
• Protein: 36 g · Fett/Fat: 72 g · Carbs: 21 g