Zupa Ogonowa or Polish Oxtail Soup

[justjohn]

I made this soup this past weekend with oxtails and it was delicious. I skimmed off most of the fat and added beef broth to compensate.

From the website of: Polish Mama on the Prairie


polishmamaontheprairie.blogspot.com/2011/02/zupa-ogonowa-or-oxtail-soup.html


Zupa Ogonowa or Oxtail Soup

On Friday, my wonderful husband brought me three packs of Oxtail from the store. He "wanted to have an Anthony Bourdain experience", referring to the time on the TV Show "No Reservations" when Bourdain ate Oven Roasted Bone Marrow at Prune.

Let me first point out, all my research has shown that the dish he was thinking of was made with Veal Bones sliced open, not with Oxtail. I pointed this out but he had his heart set, so I thought "Oh, heck, if I can figure out a way to do this for him, it will be my Valentine's Day present". After all, bones are bones and marrow is marrow. Apparently not.

[PolishMama]

Oh I am so flattered! I personally keep on the fat since I need it in the winter to keep warm lol

[JustJohn or JJ]

Feb 14, 2012 9:18:13 GMT -7 justjohn said:

I made this soup this past weekend with oxtails and it was delicious. I skimmed off most of the fat and added beef broth to compensate.

From the website of: Polish Mama on the Prairie


polishmamaontheprairie.blogspot.com/2011/02/zupa-ogonowa-or-oxtail-soup.html


Zupa Ogonowa or Oxtail Soup

On Friday, my wonderful husband brought me three packs of Oxtail from the store. He "wanted to have an Anthony Bourdain experience", referring to the time on the TV Show "No Reservations" when Bourdain ate Oven Roasted Bone Marrow at Prune.

Let me first point out, all my research has shown that the dish he was thinking of was made with Veal Bones sliced open, not with Oxtail. I pointed this out but he had his heart set, so I thought "Oh, heck, if I can figure out a way to do this for him, it will be my Valentine's Day present". After all, bones are bones and marrow is marrow. Apparently not.

Yesterday I cooked a Chuck Pot Roast.

Had 2 medium sized boneless chuck roasts. Placed them in a roasting pan. Added 4 carrots, 2 onions, 1 parsnip, 1 rutabaga, 5 potatoes, and 1 1/2 quarts beef stock. Seasoned with garlic salt and pepper.

Sealed the roasting pan so that it will steam while cooking.

Placed it in the oven at 350 at 1:PM. In the mean time peeled and sliced a dozen Cortland apples. Placed in a 9x13 glass baking dish. Sprinkled with cinnamon and brown sugar. Had a package of Cisp Mix and mixed with 2 sticks of melted butter. Placed this over top of apples in glass dish. Placed in oven for 40 minutes at 350.
In the meantime made butter milk biscuits and placed in oven. When everyone got home they were hungry and we had a fine meal.

[Jaga]

thanks for a reminder.

zupa ogonowa used to be very popular in Poland, but I never really tried to do it myself.

[JustJohn or JJ]

I just love cooking with winter vegetables. They are great.

You have rutabaga, turnip, carrot, onion, parsnips, beets, potatoes, Brussels sprouts, squash. Not a bad variety.

Here's a list of what is available in New Hampshire:

Image of Swiss Chard





Arugula, April through June and September through November

Asparagus, late May through June

Basil, July through September

Beets, July through October (available from cold storage through spring)

Blackberrries, late August

Blueberries, late July into September

Bok Choy, July into October

Broccoli, end of June into October

Brussels sprouts, September into November

Cabbage, July into October (available from cold storage into spring)

Cantaloupes, August and September

Carrots, June into November (available from cold storage all year)

Cauliflower, September into November

Chard, July into October

Collard greens, July through November

Corn, end of July through September

Cranberries, October through December

Cucumbers, August and September

Eggplant, end of July through September

Fiddleheads, April and May  (wondering what this is?)

Garlic, August through October (stored year-round)

Garlic scapes/green garlic, May and June

Grapes, September and October

Green beans, August and September

Green onions, May through October

Herbs, various spring through fall

Kale, July through November

Leeks, August through November

Lettuce, May through November

Melons, August and September

Mint, June through October

Morels, spring

Mushrooms (cultivated), year-round

Mushrooms (wild), spring through fall

Nettles, spring

Onions, August through October (available from cold storage into spring)

Parsnips, October and November (available from cold storage through spring)

Pears, August into October

Pea greens, May and June

Peas and pea pods, June into August

Peppers (sweet and hot), August and September

Plums, early September

Potatoes, August through October (available from cold storage all year)

Pumpkins, October (available from cold storage into winter)

Radishes, May into September

Raspberries, late July through August, second crop at the end of September

Rhubarb, May and June

Rutabagas, October and November (available from cold storage into spring)

Shallots, August and September (from cold storage through winter)

Snap peas/snow peas/pea pods, July and August

Spinach, June, second crop start send of August into October

Squash (summer), July through September

Squash (winter), September into November (available from cold storage through spring)

Strawberries, end of June into July

Tomatoes, July into October

Turnips, September and October (available from cold storage through spring)

Watermelons, August and September

Winter Squash, September into November (available from cold storage through spring)

Zucchini, July through September

Zucchini Blossoms, June through September