Kyera's Robust Oxtail Beef Borscht

Name: Kyera's Robust Oxtail Beef Borscht
Prep time: 45 min
Cook time: 6 h
Total time: 6 h 45 min
Yield: 16 servings
Cuisine: Jewish, Polish, Russian
Ingredients: 0.5 cup Barley; 2 lb Beef; 1 bunch Beet; 1 cup Celery; 2 cups Diced Carrots; 2 whole Diced Onion; 1 whole Dried Bay Leaves; 1 tsp Dried Dill; 1 whole Green Cabbage; 1 tsp Ground Cinnamon; 1 oz Onion Soup Mix; 1 dash Salt & Pepper; 1 cup Sour Cream; 4 cups Water

Dinner 🍽️Lunch 🥪Soup 🍲 Jewish 🇮🇱Polish 🇵🇱Russian 🇷🇺 Low-Carb Low-Sodium Heart-Healthy ❤️Halal 🕌Comfort-Food Clean Eating

Kyera's Robust Oxtail Beef Borscht brings deep, meaty richness from slow-simmered oxtail balanced by earthy beets and the gentle chew of barley. Cabbage, carrots, and celery add comforting sweetness, while dill and a hint of cinnamon underscore its warmth. Serve this on a chilly evening with a generous spoonful of sour cream for a velvety finish.

Prep45 mins
Cook6 hrs
Serves16
DifficultyMedium

1

Put the oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water into a large slow cooker. Cook on low until the meat is tender.
2

Take the meat and bones out of the slow cooker; let them cool on a plate until easy to handle. Cut the meat into small pieces; return the meat to the soup and discard the bones. Skim any fat from the soup; remove the bay leaf.
3

Stir the beets and beet greens into the soup; cook on low until the beets are tender. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.