Ingredients
- 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
Preparation
- 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.