Kyera's Hearty Beef Borscht

My friend's mom used to make 'garden' soup every Sunday. She would go through her fridge and any unused veggies would be thrown into the soup pot. This is my version; hearty, thick, and chock full of veggies. It is important to add the diced beets at the end to keep the color appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm.

• 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
• 2 cups diced carrots
• 1 teaspoon dried dill weed
• 1 cup diced celery (Optional)
• ½ cup pearled barley
• 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

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.