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Kyera's Hearty Beef Borscht
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Prep Time:
45 minutes
45 minutes
Cook Time:
360 minutes
360 minutes
Total Time:
415 minutes
415 minutes
Satisfying oxtail and barley borscht with vibrant beets for a colorful finish.
Ingredients:
- 2 pounds beef oxtail
- 2 onions, diced
- 2 cups diced carrots
- 1 head cabbage, diced
- 1 cup diced celery
- 0.5 cup pearled barley
- 1 (1 ounce) package dry onion soup mix
- 1 teaspoon dried dill weed
- 1 bay leaf
- 4 cups water, or enough to cover
- 1 bunch beets with greens - scrubbed, beets diced, and greens chopped
- salt and ground black pepper to taste
- 1 cup sour cream
Instructions:
- Add the oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water to a large slow cooker. Let it simmer on low for about 5 hours until the meat is tender.
- Take out the meat and bones from the slow cooker, allowing them to cool on a plate for around 10 minutes until easy to handle. Cut the meat into small pieces and put it back into the soup while removing the bones. Remove any fat from the soup and discard the bay leaf.
- Incorporate beets and beet greens into the soup, simmer gently until beets are tender, approximately 1 hour. Season with salt and pepper, and garnish each bowl with a dollop of sour cream before serving.