Oxtail soup (Italian style) – healthy collagen-rich recipe

First courses are essential for a balanced, nutritious diet. Oxtail soup is not only hearty and satisfying but also incredibly beneficial for your health. In its homeland — Italy — this dish is often prepared for holidays and is considered a true «star» of the table. Locals sometimes call it a «youth soup» because beef bone broth is one of the best natural sources of collagen, as well as amino acids like glutamine and glycine, which help maintain skin elasticity and support its protective barrier function.

Adding dried paprika gives the dish a rich reddish color and enhances its flavor with a slightly spicy note. It also boosts the nutritional value: paprika contains vitamins A, C, K, E and B6, along with essential minerals such as iron, magnesium, and calcium. Regular consumption may help support metabolism, reduce inflammation, and strengthen the body’s resistance to external stressors.

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Ingredients (oxtail soup recipe)

For prepare you will need:

• 0.8 kg oxtail;
• 1 liter water;
• 1 medium carrot;
• 1 onion;
• 2–3 celery stalks;
• 1 bay leaf;
• 2 tbsp vegetable oil;
• 200 g dry red wine;
• 1 tsp salt;
• 1 tsp paprika;
• 1 tbsp tomato paste;
• ½ tsp sugar;

Step-by-step instructions

Prepare the ingredients. Wash the oxtail thoroughly under running water and cut it into small pieces (along the joints). Peel and chop the onion and carrot. Wash and roughly chop the celery.

Sear the meat. Heat vegetable oil in a heavy-bottomed pot. Add the oxtail pieces and brown them on both sides until a golden crust forms. Remove and set aside.

Cook the vegetables. In the same pot, sauté the onion and carrot until golden and fragrant. Add tomato paste, bay leaf, paprika, salt, and sugar. Stir well and cook on low heat for about 20 minutes, stirring occasionally.

Simmer the soup. Return the oxtail to the pot and pour in the red wine. Increase heat until it boils, then add water. Cover and simmer for about 1 hour.

Finish the dish. Add chopped celery 5 minutes before the soup is done. Serve hot. Optionally, add sour cream to each portion.

Notes & Tips:

You can prepare the sauté base using different oils such as camelina, sesame, sunflower, or corn oil. For a richer flavor, add ground black pepper and basil along with paprika.

Learn the secret to perfect frying in our video:

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