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Kyera's Beef Borscht

4.3
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PREP TIME
45 min
COOKING TIME
360 min
TOTAL TIME
415 min
SERVINGS
16 servings
Dinner Canadian
Kyera's Beef Borscht
Ingredients
  • 2 pounds beef oxtail
  • 2 onions, diced
  • 2 cups diced carrots
  • 1 head cabbage, diced
  • 1 cup diced celery
  • 1/2 cup pearled barley
  • 1 (1 ounce) package dry onion soup mix
  • 1 teaspoon dried dill weed
  • 1 teaspoon ground cinnamon
  • 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
1
In a large, slow-cooking vessel, combine oxtail, sliced onions, chopped carrots, shredded cabbage, diced celery, barley, onion soup mix, dried dill, ground cinnamon, and bay leaves.
2
Add water to the mixture and place it in a slow cooker. Cook on low for an extended period, approximately 5 hours, or until the meat becomes tender.
3
Remove the oxtail and bones from the slow cooker; let them cool on a flat surface for about 10 minutes. Cut the tender meat into smaller pieces and return it to the soup, discarding the bones.
4
Carefully skim off any excess fat from the surface of the soup; remove the bay leaves for added flavor.
5
Add beets and beet greens to the soup, then continue cooking on low until the beets are tender, approximately 1 hour.
6
Season the soup with salt and pepper to taste. Serve each bowl by topping it with about 1 tablespoon of sour cream.