Rich and hearty Asian style oxtail borscht soup. A fabulous tomato based soup that’s packed with flavor and sure to keep you full and satisfied.
What is Asian Style Oxtail Borscht Soup?
Borscht soup first originated from East Europe where it’s made with beets, however, the Hong Kong style is made with beef broth and vegetables such as celery, onions, and cabbage. All these vegetables meld together to create a rich and healthy soup.
What are oxtails and why is it really good for soup?
Oxtails are actually not from Ox, but from cattle. You would think cattle tails are just bones however, they are very fatty with a strong beefy flavor resulting in a rich broth when added to soups or stews.
What are the instructions to make this recipe and what ingredients will I need?
- Oxtail – the culinary name for the tail of the cattle. Can be purchased at local supermarkets, Costco, Asian supermarkets, and butcher shops.
- Olive Oil – used for searing. Can be any olive oil or extra virgin.
- Beef Broth – adds extra beefy flavor to the soup. Canned or tetra packs are found in supermarkets.
- Onion – loosely chopped. White, brown, or even red onions will work.
- Celery – chopped and just the stalk.
- Tomato – fresh tomatoes cut into cubes.
- Tomato Paste – canned tomato paste.
- Cabbage – loosely chopped.
- Dried Basil – found in the spice section in supermarkets, dried basil adds depth and an extra element of flavor.
- Paprika – also found in the spice section in supermarkets, paprika gives the soup a deep smokey flavor.
- Sweetener – use your preferred sweetener.
- White Wine Vinegar – sold in most Supermarkets, white wine vinegar adds an addictive tangyness to the soup.
Add ingredients including seared oxtail to a dutch oven and simmer for 2 hours. After 2 hours add sweetener and white wine vinegar, salt and pepper.
Can you make this in a Instapot?
Yes you can follow the same exact directions and set your pressure cooker at high pressure for about 35 minutes and add in the seasoning at the end.
What is the nutrition information for this oxtail soup recipe?
- 649 Calories
- 6g Carbohydrates
- 2g Fiber
- 71g Protein
- 37g Fat
- 249mg Cholesterol
- 1106mg Sodium
- 244mg Potassium
- 80mg Calcium
- 10mg Iron
- 681ui Vitamin A
- 20mg Vitamin C
Looking for other Asian style soup recipes?
Now, let’s get making this Asian Style Oxtail Borscht Soup recipe!
- Prepping Time 15M
- Cook Time 2H
- Total Time 2H15M
- Net Carb/Serving~4g
- Servings 4
- 2-3 lbs Oxtail
- 1 tbsp Olive Oil
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 32oz Beef Broth
- 1 tbsp Olive Oil
- 1/2 Whole Onion
- 3 Celery Stalks
- 2 Whole Tomatoes
- 3oz Canned Tomato Paste
- 1/8 Whole Cabbage
- 1/2 tbsp Dried Basil
- 1/2 tsp Paprika
- 1 1/2 tbsp Sweetener (sugar alternative, sugar or preferred sweetener)
- 1 tbsp White Wine Vinegar
- 1 tsp Salt
- 1/8 tsp Black Pepper
1) Gather all the ingredients.
2) Sprinkle salt and pepper oxtail and set aside.
3) Chop tomatoes, celery, onion, cabbage and set aside.
4) In a cast iron pan, heat 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside.
5) In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.
6) Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
7) After 2 hours add sweetener, white wine vinegar, salt and black pepper. Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness. Serve hot.
Hope you enjoy your Asian Style Oxtail Borscht Soup!
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Asian Oxtail Borscht Soup
- Gather all the ingredients.
- Sprinkle salt and pepper oxtail and set aside.
- Chop tomatoes, celery, onion, cabbage and set aside.
- In a cast iron pan, heat 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside.
- In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.
- Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
- After 2 hours add sweetener, white wine vinegar, salt and black pepper. Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness. Serve hot.
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