Hungarian Oxtail Soup
Immerse yourself in the rich and hearty flavors of Hungarian Oxtail Soup, a soul-warming dish that's perfect for cold-weather comfort or when you're craving a taste of European tradition. This slow-simmered soup is a celebration of tender oxtail, sweet Hungarian paprika, and aromatic vegetables like carrots, celery, and red bell pepper, all brought together in a robust beef broth. With a hint of caraway and a touch of tomato paste to enhance its depth, this soup develops a complexity of flavors during its long, gentle simmer. Topped with fresh parsley and served alongside crusty bread or classic Hungarian dumplings, every bowl is a satisfying balance of nourishing ingredients and authentic Eastern European charm. Ideal for family dinners or gatherings, this recipe is a must-try for fans of comfort food with bold, rustic flavors.
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Recipe Information
Ingredients
- 2 pounds oxtail
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 large red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon ground caraway seeds
- 1 bay leaf
- 2 tablespoons tomato paste
- 8 cups beef broth
- 2 medium potatoes, peeled and diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
Season the oxtail pieces with salt and black pepper, then sear them in the hot oil until browned on all sides, about 8 minutes. Remove and set aside.
In the same pot, add the diced onion, carrots, celery, and red bell pepper. Sauté for 7-8 minutes, stirring occasionally, until softened.
Stir in the minced garlic, sweet Hungarian paprika, and ground caraway seeds. Cook for 1 minute to release the flavors.
Add the tomato paste and mix well, cooking for another 2 minutes.
Return the seared oxtail to the pot, then pour in the beef broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 2 hours, or until the oxtail is tender and falling off the bone.
Once the oxtail is tender, remove it from the pot. Let it cool slightly before shredding the meat off the bones. Discard the bones and return the shredded meat to the pot.
Add the diced potatoes to the soup and simmer uncovered for an additional 30 minutes, or until the potatoes are tender.
Taste the soup and adjust the seasoning with additional salt and pepper as needed.
Remove the bay leaf before serving. Garnish each bowl with freshly chopped parsley. Serve hot with crusty bread or a side of traditional Hungarian dumplings if desired.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 2087 mg | 91% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1160 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
