i love the soups i grew up on – the very broth-y, chinese inspired, mom-cooked soups that you finish a meal with, and then keep going until your stomach is at a rounded liquid capacity. many chinese soups tend to be characterized as much more broth of its meat-bone stock and simply paired vegetable fixings that accent (versus the western heavy-with-stuff soups). for me, sipping on the broth is the best part – especially when it snows…in march.
for those who enjoy a rather light, yet still hearty soup – and one that blends a chinese style with very common western ingredients.
ingredients, for an 8-quart stockpot:
- oxtail, 2 lbs
- 1 large yellow onion, sliced
- 5-6 roma tomatoes, quartered
- 4-5 russet potatoes, quartered
- 2 carrots, cut
- salt, to taste
- fill pot a bit over half-full with water, bring to boil
- place oxtail and onion in water, bring to boil then simmer on low for 1 1/2 – 2 hours
- add tomatoes & carrots, bring to boil and back to simmer for about another hour, until softened. tomatoes will fall apart.
- add potatoes, bring to boil then to medium until softened, about 20 minutes
- skim oil & salt, to taste