Oxtail Soup with Dumplings

Ingredients

• 3 kg chopped oxtail (pieces)
• 2 onions
• 2 Garlic cloves
• 2 bunches mirepoix vegetables
• 4 tbsp oil
• salt, freshly ground pepper
• 2 carrots
• 200 g mushrooms
• 1 bunch chives
• 125 ml meat broth
• 1 tbsp butter
• Salt
• 60 g semolina flour
• 1 egg (medium size)
• 1-2 tsp horseradish

Instructions

1. 1.

   Rinse the oxtail and pat dry. Peel and dice onions and garlic. Clean mirepoix, rinse and roughly chop. Heat oil in a large soup pot. Brown the meat, vegetables, onions, and garlic for 15‑20 minutes. Add 2½ L water, bring to boil, skim off foam, then simmer gently for about 3 hours. Remove bones with a skimmer, strain the broth through a fine sieve, season with salt and pepper. Reserve 125 ml of broth for the dumplings.

2. 2.

   Peel carrots and cut into small pieces. Clean mushrooms and slice them. Cook carrots in the broth for 10 minutes, mushrooms for 5 minutes. Rinse chives, shake dry, and finely chop.

3. 3.

   For the dumplings, bring the reserved 125 ml broth with butter and a pinch of salt to a boil. Stir in semolina until the mixture lifts from the pot bottom as a lump. Let it cool slightly. Mix in egg and horseradish. Using two damp teaspoons, cut small dumplings from the dough. Drop them into boiling salted water and simmer gently for 8‑10 minutes. Remove with a skimmer and place on soup bowls. Ladle broth over and sprinkle with chives before serving.