Norwegian Oxtail Soup (Oksehalesuppe)

  • Ready In : 3:20 h


  • 1.5 kilos Oxtails (Ask the butcher to cut the tail apart at the joints)
  • 1 Parsnip
  • 1 ½ Tbsp. Margarine
  • Half a Celery Stalk
  • 2 strips of Bacon
  • Boiling water
  • 1 ½ tsp. Salt
  • 1 Carrot
  • 1 tsp. Peppercorns
  • 2 Tbsp. Tomato purée (not paste)
  • 1 ½ tsp. Marjoram
  • 2 Tbsp. Soy Sauce
  • 1 Leek, chopped
  • Cayenne pepper
  • 1 Onion, chopped
  • Parsley, chopped


Step 1

Wash the oxtail thoroughly as you normally wash your meats.

Step 2

Melt the margarine then add the oxtails and bacon, cook until well browned.

Step 3

Transfer to a large soup pot.

Step 4

Season with salt, peppercorns and marjoram.

Step 5

Stir in green tops of the leek, and onion.

Step 6

Dice half the parsnip and celery stalk and add into the mixture.

Step 7

Pour approx. 2 quarts of boiling water over ingredients or enough to cover.

Step 8

Bring to a boil, then lower heat and simmer for 2 ½–3 hours. The longer it simmers, the richer the flavor gets. Fish out the oxtail and strain the broth. Discard all strained solids.

Step 9

Pour the strained broth in a clean soup pot.

Step 10

Julienne the carrot, the remaining parsnip, celery stalk, and the leek.

Step 11

Add to the broth.

Step 12

Simmer 5–10 minutes.

Step 13

Meanwhile, separate the meat from the bones of the oxtail, discarding the bones, then add to broth.

Step 14

Flavor with tomato purée, soy sauce, and cayenne pepper to taste.

Step 15

Pour into a soup bowl and garnish with chopped parsley.

Step 16

Served with hot onion bread, Jarlsberg or Gouda cheese, and a salad.

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