Oxtail Noodle Soup

Ingredients

• 2 onions
• 300 g carrots
• 2 leeks
• 300 g celery root
• 1 kg oxtail (cut into pieces)
• Salt
• 1 tsp juniper berries
• 1 tsp black peppercorns
• 2 Bay leaves
• 4 thyme sprigs
• 200 g soup noodles
• 1 tbsp freshly chopped parsley
• pepper (ground)

Instructions

1. 1.

   Peel and roughly chop the onions. Peel, wash, and roughly chop half of the carrots, leeks, and celery root. Add the vegetables with the oxtail pieces to a large pot. Pour in about 1.5 l water, add 1 tsp salt, juniper berries, peppercorns, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer gently for about 4 hours. After 3 hours remove the meat pieces, separate the meat from the bones, and chop into small pieces. Return the bones to the pot and continue simmering.

2. 2.

   Clean the remaining vegetables, wash them, and cut into sticks. Strain the broth after cooking time through a sieve and pour back into the pot. Bring to a boil, add the soup noodles and chopped vegetables, and cook for another 6-8 minutes. Finally add the meat pieces and parsley, season with salt and pepper, and serve.