Eastern European Oxtail Barley Soup
A hearty Eastern European oxtail-barley soup provides a comforting meal suitable for any season.
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Instructions
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Brown oxtails in a large Dutch oven over medium heat, then remove and discard rendered fat.
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Add water and oxtails to the pan, bring to a boil, and skim any foam.
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Add barley, bay leaf, peppercorns, garlic, celery, onion, and beef base; bring to a boil, then cover and simmer for 1 hour.
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Add carrots and tomatoes; bring to a boil, then cover and simmer for 1 hour, or until carrots, barley, and meat are tender.
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Remove meat from bones and return it to the soup.
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Remove the bay leaf and serve.
Nutritional Info (per serving)
Calories:
270 kcal
Carbohydrate:
11 g
Cholesterol:
85 mg
Fiber:
3 g
Protein:
26 g
Saturated Fat:
5 g
Sodium:
340 mg
Sugar:
3 g
Fat:
13 g
Unsaturated Fat:
0 g