Kyera's Hearty Beef Borscht
Description
A hearty, thick borscht with beef oxtail, and barley is chock full of vegetables. Add beets in the last hour to preserve the soup's red color.
Ingredients
•
2 pounds beef oxtail
•
2 onions, diced
•
2 cups diced carrots
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1 head cabbage, diced
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1 cup diced celery
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1/2 cup pearled barley
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1 (1 ounce) package dry onion soup mix
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1 teaspoon dried dill weed
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1 teaspoon ground cinnamon
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1 bay leaf
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4 cups water, or enough to cover
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1 bunch beets with greens - scrubbed, beets diced, and greens chopped
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salt and ground black pepper to taste
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1 cup sour cream
Directions
1
Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
2
Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
3
Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.