Ingredients
16
16 servings
- •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 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
- 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.
Nutritional Facts
Per 16 servings
- Calories: 238
- Carbohydrate: 16g
- Fat: 11g
- Fiber: 5g
- Protein: 20g
- Sugar: 6g
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