Best Hearty Beef Borscht Recipe

Ingredients

• 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

1. Combine oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low for about 5 hours, or until the meat is tender.
2. Remove the meat and bones from the slow cooker. Let cool for about 10 minutes, then cut the meat into small pieces. Return the meat to the soup and discard the bones. Skim off any fat and remove the bay leaf.
3. Stir in the beets and beet greens. Cook on low for about 1 hour, or until the beets are tender. Season with salt and pepper to taste. Top each bowl with about 1 tablespoon of sour cream before serving.

Nutrition

• Calories: 238 kcal
• Fat Content: 11 g
• Fiber Content: 5 g
• Sugar Content: 6 g
• Sodium Content: 333 mg
• Protein Content: 20 g
• Cholesterol Content: 69 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g