Kyera's Hearty Beef Borscht
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Carrot (diced)1 cup
Celery (diced optional)1 cup
Pearled Barley1 tsp
Ground Cinnamon1
Bay Leaf4 cups
Water (or enough to cover)1
Salt1 cup
Sour CreamDirections:
1
Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker
2
Cook on low until meat is tender, about 5 hours
3
Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes
4
Cut meat into small pieces; return meat to the soup and discard bones
5
Skim off any fat from soup; remove bay leaf
6
Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour
7
Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve