Kyera'S Hearty Beef Borscht - cooking recipe

Ingredients
    2 pounds beef oxtail
    2 onions, diced
    2 cups diced carrots
    1 head cabbage, diced
    1 cup diced celery (optional)
    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
Preparation
    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.
    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.
    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.

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