| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Pieces Oxtail (chose middle parts as the most tasty) |
| 2 |
|
Carrots shredded (med. size) |
| 1 |
|
Parnio root, shredded (small) |
| 1 |
c |
Barley (cooked for one hr and drained and washed) *note1 |
| 1/2 |
c |
Dried Mushrooms, crushed for small parts *note2 |
| 1 |
sm |
Onion chopped (you can subst. 1 Tbl spoon of dried onion) |
|
|
Parsley, chive and dill (chopped) |
|
|
Salt, pepper (as option a little sugar) |
INSTRUCTIONS
NOTE1: Jewish tradition calles using not drained barley) I do it just
because my children (BTW me as well) don't like sort of "glue")
NOTE: The best flavor you can get only from wild dried mushrooms. I started
picking wild mushrooms for You can use fresh mushrooms from supermarket,
but flavor is diffrent. Dried mushrooms what suppermarket offers is sort of
substitute of real dried mushrooms. Any kind of shitake sounds like "tynef"
or "drek"... hehehe...
Oxtails soak in cold water with Tblspoon of Lemon juice overnight. Next day
cooke them with barley atkeast 3 hrs in Low heat, adding if necessary water
(don't add cold water, add always hot water). Mean time sautee onion,carrot
and parsnip with 1 tbl spoon of olive oil.
Add vegetables to soup and cooked another 30 min. Add sal, pepper (and if
you'd like abissale sugar).
Served hot. All greens put directly in plate before serving. Posted to
JEWISH-FOOD digest V97 #103 by "Phil Gurnicht" <gurnicht@hotmail.com> on
Mar 27, 1997
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