Roasted Green Tomato Soup With Pesto

European Oxtail & Barley Soup

Delicious oxtail soup with barley and vegetables is a traditional staple across Eastern Europe, Germany, and other countries. This is my version of my mother's recipe.


1 whole oxtail ½ cup of pearl barley 1 onion 2 large carrots  2 celery ribs  2 quarts water 1 teaspoon sea salt 1 teaspoon black peppercorns Freshly ground black pepper to taste 1 8 oz can of tomatoes 1 bay leaf 3 sprigs fresh thyme

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Step by Step Instructions


Step 1

Heat the lard/oil in the stockpot. Brown the oxtails in the oil, one layer at a time, without overcrowding. Set aside the oxtail pieces as you brown the meat in batches.

Step 2

Put all the oxtail pieces back into the stock pot. Add the bay leaf, the whole peppercorns, the WHOLE 2 carrots, and the WHOLE onion that was unpeeled and cut in half.

Step 3

After the 1.5 hours have passed, open the lid and remove the vegetables with a slotted spoon or tongs. Keep the liquid simmering.

Step 4

Add the raw chopped carrots, celery, and onions to the simmering liquid.

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