Uno de los recuerdos culinarios de la República Popular Polaca. Este robusta sopa polaca está haciendo un regreso
La sopa de rabo de buey es un clásico de la cocina polaca, al igual que la sopa de pollo o la de tomate. Este plato se caracteriza por un sabor excepcionalmente profundo e intenso. Además, es bastante espesa, principalmente debido a la gelatina que contiene la carne.
- kilogramo de rabos de res o de cerdo,
- zanahoria,
- perejil,
- 1/4 de sabor,
- unos cuantos champiñones secos,
- 4-5 g de patatas,
- cebolla,
- 3 dientes de ajo,
- 400 ml de passata de tomate,
- una cucharada de mantequilla,
- una cucharadita de tomillo fresco picado (o 1/2 cucharadita de tomillo seco),
- una cucharadita de mejorana fresca picada (o 1/2 cucharadita de mejorana seca),
- unas ramitas de eneldo,
- una cucharadita de pimentón dulce,
- 1/2 cucharadita de pimentón picante,
- 3 granos de pimienta de Jamaica,
- 2 hojas de laurel,
- sal, pimienta (al gusto).
- Pela las zanahorias, el perejil, el apio y las patatas. Remoja los champiñones. Lava los tallos y córtalos en trozos más pequeños. Hierve los tallos en 1,5 litros de agua ligeramente salada con hojas de laurel y pimienta de Jamaica. Después de unos 40 minutos, añade las verduras y los champiñones remojados al agua. Cocina durante otros 20-30 minutos (o hasta que las verduras estén tiernas).
- Pica finamente la cebolla y sofríela en mantequilla con un poco de pimentón. Casi al final de la cocción, añade el ajo machacado. Luego, vierte el puré de tomate, agrega las hierbas picadas (puedes usar hierbas secas) y cocina a fuego lento durante unos minutos.
- Cuela el caldo. Vuelve a poner en la olla los trozos de carne, las patatas picadas y las zanahorias. Usa las verduras restantes para otros fines.
- Mezcla el caldo con el contenido de la olla. Deja que hierva. Sazona con sal y pimienta al gusto. Decora con eneldo (entero o picado) antes de servir. Opcionalmente, sirve la sopa de rabo de buey con una cucharada de crema agria.
Oxtail soup is a classic in Polish cuisine, just like chicken soup or tomato soup. This dish boasts an exceptionally deep and intense flavor. It's also quite thick, primarily due to the gelatin content of the meat. It's a perfect choice not only as a first course but also as a full-fledged meal, even on frosty winter days. It warms you up pleasantly, improves your mood, and helps you unwind after a long day.
Oxtail Soup Recipe - Almost Like Broth, But Not Quite
The initial preparation of oxtail soup is similar to a classic broth, first, you need to thoroughly cook the meat, and then add all the vegetables: carrots, celery, and parsley. Potatoes and mushrooms are also added to this dish, which is the first difference. Another key element is preparing a special roux of paprika and garlic, mixed with tomato paste. You can also enhance the flavor by adding tomato paste, although it's not required. Season the oxtail soup with salt, pepper, and herbs. Don't forget to add ingredients like bay leaves and allspice, which are classic broth ingredients. Such aromatic soups also require thyme and marjoram.
Preparing oxtail soup - some important tips
The beef or pork tail you're using needs to be cooked for quite a while, about 45-60 minutes. It's important not to shorten this time, as this process releases the gelatin, which is crucial for this dish's rich, intense flavor and thick consistency. Don't throw away the cooked broth; just add more water during cooking as needed. The long cooking process makes the tails soft and melt-in-your-mouth tender. If in doubt, try spearing a piece with a fork, it should go into the fibers easily. It's also crucial to prepare the paprika roux properly. The spices should be sautéed thoroughly in butter, as this is when you'll extract the most flavor.
Unusual additions to oxtail soup
A traditional Polish dish, oxtail soup is made with simple and inexpensive ingredients, making it a budget-friendly dish. However, it's worth experimenting and adding even more savory, deep flavor. If you're not serving this dish to children, add a little red wine to the oxtail soup, not too much, half a glass is enough. Remember to let the alcohol evaporate well before serving.
How to serve oxtail soup?
Serve oxtail soup warm, immediately after preparation. You can serve it in many different ways, with a variety of additions. The potatoes in oxtail soup also thicken the dish, making it more like a goulash. If you like, you can also add or replace them with a mash. Pasta for oxtail soup would also be interesting, preferably simple, egg-based, but you can also use regular spirals or elbows.
Oxtail soup with mashed potatoes, vegetables, or pasta is a traditional Polish dish that, while not everyone's cup of tea, is definitely worth trying. Well-made and seasoned, it's truly delicious and a sin. Oxtail soup deserves to be celebrated, serving it not only as an everyday meal but also on special occasions or for important family celebrations.