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Kyera's Hearty Beef Borscht Recipe

Recipe by: K. Lea

"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 colour appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook6 h
  • Ready In6 h 55 m
  • 1Place 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.
  • 2Remove 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.
  • 3Stir 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.
Ingredients
  • 16 servings
  • 238 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    238
    12%
  • Fat:
    11
    17%
  • Carbs:
    16
    5%
  • Protein:
    20.3
    41%
  • Cholesterol:
    69
    23%

Based on a 2,000 calorie diet

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