Tail soup, as the name suggests, prepared from beef or veal tails. In the past, resourceful housewives used all parts of the animal, including those less obvious. Nothing was wasted: neither the head, the raciki nor the tail. The recipe for this dish was even in the book of Lucyna Cwierczakiewiczowa “365 dinners for 5 zlotys” from 1860. Poles remembered about these recipes from rural thatchs during the Polish People’s Republic, when full-fledged meat was a deficit commodity.
Tail soup is also known in other countries, including in Georgia or in the regions of Eastern Europe. Mention of her appeared around 1500, because she was a delicacy of African slaves in Jamaica. In different countries of the world, it is prepared on the basis of local spices. In Polish recipes, it is most often prepared as a thick, aromatic decoction with the addition of vegetables, concentrated with a roux and tomato puree.
The strength of the tail soup lies in the collagen, i.e. protein present in connective tissues, tendons and cartilage. In the tails, or rather in the tissues surrounding the bones and joints, there is an extremely large collagen and substances supporting its absorption. During long cooking, collagen dissolves in a decoction, giving it a dense, gelatin consistency.
Regular consumption of such broths can act like a natural balm for joints. Supports cartilage renewal, improves their elasticity, and also accelerates regeneration. In addition, tail soup provides full -fledged protein and valuable minerals such as calcium or phosphorus. And above all, it warms up perfectly and sat on cool autumn days.
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Cooking tail soup is best planned for the weekend. Its preparation will take about five hours, just like cooking broth. This does not mean constant standing at the pots, most of this time the soup will slowly pyrick on low heat.
Ingredients:
- 1 kg of beef or veal tails
- 2 carrots
- 1 parsley (root)
- A piece of root celery
- 1 large onion
- 2-3 cloves of garlic
- 3 allspice grains
- 4 bay leaves
- 10 black pepper grains
- Salt to taste
- a pinch of marjoram
- 1 tablespoon of butter
- 2 tablespoons of wheat flour
- 2 teaspoons of tomato concentrate
Preparation method:
Wash the tails, divide into smaller parts and fry slightly for a deeper taste. Pour cold water, boil and remove the scum. Cook on low heat.
Add spices: allspice, bay leaves, pepper and salt. Choose the onion in a frying pan or over the fire and put in a pot. Cook slowly for a minimum of 3-4 hours.
After 2 hours, add peeled and chopped vegetables. Cook until softened.
Remove the meat and vegetables, separate the meat from the bones, and strain the broth.
In a frying pan, prepare a roux of butter and flour, spread it with a decoction and add to the soup. Add tomato concentrate, season with marjoram.
Insert meat and some chopped vegetables into the ready soup. Serve hot, preferably with fresh bread.
