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Norway, Sweden, Denmark -
A soup popular all over Scandinavia, made with minor variations. This is
exceptional in a region not much known for soups.
Make - (4 hrs - 1 hr work)
- Cut BACON into small pieces. In a large iron skillet, fry it
slowly in Butter until browned and most of the fat has been
rendered. Transfer the bacon bits to your soup pot leaving the fat
- In the remaining fat, fry OXTAILS over moderate heat until
nicely browned on all sides. Transfer to the soup pot.
- Chop green part of LEEK and add to the pot. Reserve the white
and yellow parts for the soup.
- Peel CELERY ROOT. Dice half of it and add to the pot. Reserve
the rest for the soup.
- Chop half of PARSNIP coarse and add to the pot. Peel the other
half and reserve for the soup.
- Chop ONION coarse and add to the pot along with Salt,
Peppercorns and Marjoram.
- Add two quarts of water, or a little more if needed to cover, and bring
to a boil. Simmer for about 3 hours.
- Fish out Oxtails. Remove all the meat, breaking it up into soup
size pieces and set aside. Discard the bones.
- Strain Stock and discard all solids. There will be excessive fat,
so remove it using your gravy separator. Clean the pot and return
the stock to it. Bring to a boil and taste - it'll probably need another
cup or so of water at this point.
- Peel TOMATO and chop fine. Cut CARROT into short juliennes,
and do the same to remaining Celery Root and Parsnip. Slice
the Leek thin. Add all to the pot.
- Bring back to a boil and simmer for about 7 minutes (see
Note-3). Return the
Meat to the pot and season with Madeira and Cayenne.
Bring back to a boil and simmer another minute.
- Serve hot garnished with Parsley.
- Oxtail: This recipe presumes the oxtail
is as sold here in Southern California, ready to cook. In some regions
it may need to be skinned and cut into separate joints. For details see
our Oxtail page.
- Madeira: Sherry may be used instead, and
one recipe I have uses instead 2 T of Soy Sauce.
- Serving: If making ahead, just bring back
to a boil, then add meat and seasonings and bring to a boil. Take off heat
and reheat when needed. This way the vegetables won't be overcooked when
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
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