Oksehale soup

Ingredients for Oksehale soup

Instructions for Oksehale soup

To prepare the Oksehale soup recipe, please follow these instructions:

Ox tails are shared by the joints, rinse and wipe.

Brown the butter in a pan and sauté the tail pieces together with the cleaned and shared vegetables.

Add the water, brought to the boil and skimmed carefully.

He then met salt, paprika and tomato paste in the broth and boil, covered, for about 3 hours, to ox tails are so tender the meat with ease comb loosened from the legs.

Tail pieces are taken up, the soup is strained and lightly, brought to the boil again and levelled with the flour, udrørt in a little cold water.

The soup season with sherry, tail pieces accepted in again and if the color is a little pale, add a few drops of colour if necessary.

Server the sharp soup with half a hard-boiled egg in each portion.