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Homemade Australian Soup
Kangaroo Tail Soup with Potato Dumplings

This homemade kangaroo tail soup recipe makes a delicious stew. Those of us in the USA and others where kangaroo is not readily available, a tasty meat substitution is oxtail. Kangaroo tail soup makes a hearty. An Australian favorite. Serves 8-10.

Ingredients:

  • 6 lbs kangaroo tail (or oxtails), browned
  • 2 TBS olive oil
  • 2 chopped onions
  • 2 diced carrots
  • 2 diced celery stalks with leaves
  • 3 minced garlic cloves
  • 2½ cups dry red wine
  • ½ cup port
  • ½ bunch fresh thyme
  • 1 med. parsnip
  • 1½ cups tomato paste
  • 5½ quarts beef stock
  • 4 cups tomato puree
  • 2 TBS salt
  • 2 TBS pepper

Directions:

  1. Begin by making the potato dumplings. You'll need cooked white rice, 3-4 medium size potatoes cooked, 1 egg, 3/4 tsp salt and 1/4 cup flour. Mash potatoes and stir in rice. Stir in egg salt and flour. Mix til fluffy. Roll into balls and drop into 1-inch balls. Drop in boiling salted water. Cook for 10 minutes. Remove from water, drain and set aside until soup is ready to serve.
  2. Brown the meat in a 450-degree oven, turning over once.
  3. Meanwhile, in a large stockpot, saute the onion, carrot, celery, and garlic in the oil. Deglaze the pot with the port, add red wine and bring to a boil. Add the tomato paste and the parsnip with the thyme. Lower heat and simmer until reduced to half.
  4. Add the browned kangaroo tail (or oxtails) and coat thoroughly. Add the stock, tomato puree, salt, and pepper. Bring mixture to a boil. Lower heat again and simmer 1 1/2 to 2 hours.
  5. Strain, but save the meat for the soup. Chill until fat thickens and can be skimmed.
  6. When close to serving, cook the dumplings. Then discard the congealed fat on top of the soup, bring the soup to a boil, and add the meat to it (discarding the bones).
  7. Spoon into bowls and add dumplings to each. Enjoy your kangaroo tail soup!

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