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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
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
Step by Step Instructions
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.
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.
After the 1.5 hours have passed, open the lid and remove the vegetables with a slotted spoon or tongs. Keep the liquid simmering.
Add the raw chopped carrots, celery, and onions to the simmering liquid.
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