• 3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 2 medium leeks (white and pale green parts only), chopped
  • 3 medium carrots, peeled, very finely chopped
  • 2 medium parsnips, peeled, cut into 1/2-inch cubes
  • 6 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 6 medium chopped tomatoes


  • 15 cups water
  • 2 teaspoon salt
  • 2-3  pounds meaty oxtails (about seven 3-inch segments), patted dry
  • 2 large russet potatoes, peeled, cut into 1/2-inch cubes


  • Heat 3 tablespoons oil in pot over medium-high heat. Add onions, garlic, leeks, carrots, parsnips, garlic, thyme and bay leaf. Sauté until vegetables are golden, about 12 minutes. Add chopped tomatoes and cook for 4 min. Add 15 cups of water. Bring to boil. Add potatoes and oxtails. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.
  • Add parsley to soup. Season to taste with salt and pepper. Ladle into bowls.


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