For the oxtail
stock: Put the oxtails, carrot, celery
and onions in a pot and cover with water. Cover, bring to a boil, and then reduce to a simmer and cook until the meat is very tender and falling apart, 2 hours to 2 hours 30 minutes.
Discard the onions and celery from the stock. Remove the carrot, grate, and set aside. Remove and shred
the meat from the oxtail, discarding the fat, sinews and bone.
For the borscht: Meanwhile, put the beet
in a pot of water and bring to a boil. Simmer until tender, about 1 hour. Transfer to a bowl and let sit until cool enough to handle. Rub the skin off and grate on the large holes of a box grater
. Add to the grated cooked carrot.
Add the potatoes
to the oxtail stock
and cook until tender, about 10 minutes. Add the cabbage
and cook until wilted, about 3 minutes. Add the red peppers and cook for another 2 minutes. Bring to a boil, and then add the grated cooked carrots
and beets and the tomato paste
. Season with salt and add some bay leaves and peppercorns. Discard the bay leaves before serving.
Serve the borscht
with sour cream
, bread, garlic and Beef Tongue Salad.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.