Instructions

1. Heat 1 Tbsp Olive Oil in a heavy bottomed pot (minimum 10L capacity). Sear both sides of the oxtail/bones on high heat until brown, season with salt and pepper. Add 2 onions, 2 carrots, and the leek – roughly chopped, along with 2 garlic cloves, 5 pepper corns and 2 bayleaves. Allow to fry in the oil and meat juices for a few minutes to distribute the flavours in the oil. Add 7L of cold water and bring the stock to a soft boil. Once a boil has been reached, reduce the heat to medium low, cover the pot, and allow to simmer for 3-4 hours as the stock develops.

2. Using a sieve, remove all solid vegetable elements and retain the stock. Pull out the oxtail bones, remove all pieces of meat, and set aside to add back to the soup later.

3. Grate the remaining carrots and beets, and finely dice the onions. Heat 2 Tbsp of Olive Oil on medium heat in a large soup pot, and sautee the vegetables in the oil until the onion becomes slightly translucent (~5-10 minutes). Add 5 cloves of minced garlic and sautee for 5 more minutes, until fragrant. Add 1 cup of the stock and allow to soften for 5 minutes. Add the can of diced tomatoes and the remaining stock and cook covered for 30 minutes.

4. Dice the potatoes into 3cm cubes, and slice the cabbage lengthways into fine strips. Add these and the cooked oxtail meat to the soup, and continue to simmer covered for 20 minutes, or until the potatoes are soft.

5. To finish the soup, add salt and additional pepper or minced garlic to taste. Ladle the soup up in individual bowls, and garnish with a spoonful of sour cream and fresh chopped dill. Serve with 1-2 slices of Rye/dark bread.