Delicious German Oxtail Soup with Bacon

Oxtail soup with bacon thumbnail
Photo by Jeanie Beales

Also known as Ochsenschwanzsuppe in Germany, this decadent soup features a variety of vegetables – as well as bacon! What’s not to love?

Oxtail soup with bacon thumbnail

German Oxtail Soup with Bacon Recipe

Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes


  • 1 lbs of oxtails
  • 2 onions
  • 2 leeks
  • 2 pieces of celery
  • 2 carrots
  • 5 slices of bacon
  • 1 tablespoon of olive oil
  • 1.5 quarts of water
  • 3 cloves
  • ½ teaspoon each of cinnamon and nutmeg
  • 6 peppercorns
  • 2 bay leaves
  • salt and pepper to taste
  • 2 teaspoons of sugar
  • 1 cup red wine (preferably dry)
  • 2 tablespoons of lemon juice
  • 3 tablespoons of cornstarch


  1. Begin by running the oxtails under cool water. This will help remove some of the blood and debris. Then, dry them with a paper towel. Drying oxtail with paper towel
  2. Peel your onions and other vegetables, cutting them into small chunks. Cut the leeks lengthwise and slice your bacon slices in half. Bacon frying in dutch oven
  3. Fry your bacon, then remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
  4. Add your oxtails to the pan and brown them. Oxtail browning
  5. Add your vegetable to the saucepan, stirring carefully. Let them cook for about five minutes, then add your spices.
  6. In a large stockpot, combine all ingredients, then bring the mixture to a boil.
  7. Let it cook at a simmer for about two hours. Stir regularly and replace evaporated water as needed.
  8. Serve with parsley as a garnish.
Nutrition Information:
Yield: 5 Serving Size: 100g
Amount Per Serving: Calories: 32
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