Type what you have

Ingredients

• ✓ pearled barley
• beef oxtail
• onion
• carrot
• cabbage
• celery
• onion soup mix
• dill weed
• cinnamon
• bay leaf
• water
• beet
• beet green
• salt
• black pepper
• sour cream

Instructions

1. 1 Place 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.
2. 2 Remove 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.
3. 3 Stir 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.

By K Lea