Kyera's Hearty Beef Borscht

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.

• Preparation Time: 45 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 45 mins
• Calories: 238 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 cup sour cream
• 1 (1 ounce) package dry onion soup mix
• 1 bay leaf
• salt and ground black pepper to taste
• 2 onions, diced
• 1 cup diced celery
• 2 cups diced carrots
• 1 teaspoon dried dill weed
• 1 head cabbage, diced
• 4 cups water, or enough to cover
• 2 pounds beef oxtail
• 1 bunch beets with greens - scrubbed, beets diced, and greens chopped
• 0.5 cup pearled barley

Recipe Instructions

Step 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.

Step 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.

Step 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.