First course

Cold Jalapeño Pepper and Beef Oxtail Soup

Name: Cold Jalapeño Pepper and Beef Oxtail Soup
Total time: 47 min
Ingredients: 1 bunch Borage; 92 g Sushi rice; 1 bunch Kale; 2 piece Rutabaga; 167 g Beef oxtail; 4 g Sea salt; 2 piece Jalapeño pepper; 5 g Dried dill weed; 40 ml Avocado oil; 261 ml Chicken stock

by Andrii M.

Cooking time47 min

Calories1,479 kcal / portion

Creation dateJul 29, 2026

Rating

Avocado oil40 ml354 kcal
Beef oxtail167 g401 kcal
Borage1 bunch6 kcal
Chicken stock261 ml94 kcal
Dried dill weed5 g13 kcal
Jalapeño pepper2 piece8 kcal
Kale1 bunch53 kcal
Rutabaga2 piece222 kcal
Sea salt4 g0 kcal
Sushi rice92 g329 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A cold bowl built around jalapeño pepper and beef oxtail, simmered with rutabaga and kale in a fragrant chicken stock. 1. Warm avocado oil in a large pot and sweat rutabaga and kale with jalapeño pepper until softened. 2. Add the beef oxtail and cook until lightly browned. 3. Pour in the chicken stock, season with sea salt and dried dill weed, and simmer for 47 minutes after stirring in the sushi rice. Finish with borage and serve piping hot.