Instructions: Make stock by placing the ox-tail pieces in a large pot, cover with water and bring to the boil. Skim off any scum that comes to the surface and let the oxtail simmer for at least an hour and a half. Use a paper towel to remove any more fat from the surface. Strain liquid, reserving meat and bones as well as the stock.

In a large pan add butter or oil, and saute chopped onion, carrots and parsnips for 4 to 5 minutes. Add chopped beetroot to the vegetables, cook for a further 2 minutes.

Finally, add the ox-tail stock, vinegar, sugar and the bay leaves, dill and parsley tied together with butchers string and shredded cabbage to the other ingredients, simmer for 40-45 minutes.

Remove the meat from the ox-tail bones and add to the mixture just before serving.

Remove the bay leaves, parsley and dill.

Top with a dollop of sour cream and chopped dill.

Note: The mixture may be pureed before adding the meat if a smoother texture is required.

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