My friend's mom used to make 'garden' soup every Sunday. She would go through her fridge and any unused veggies would be thrown into the soup pot. This is my version; hearty, thick, and chock full of veggies. It is important to add the diced beets at the end to keep the color appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm.

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Recipe Summary

prep:
45 mins
cook:
6 hrs
additional:
10 mins
total:
6 hrs 55 mins
Servings:
16
Yield:
16 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Note:

This soup can be made in a multi-functional pressure cooker (such as Instant Pot(R)). Mine is 8 quarts. Put barley, onion soup, spices, bay leaves, water and oxtail in the pot. Select Soup/Stew function; set timer for 40 minutes on Soup/Stew function. Allow 10 to 15 minutes for pressure to build. Release pressure naturally according to manufacturer's instructions. Remove oxtail and shred meat. Add remaining veggies and shredded meat to the pot. Select Soup/Stew function and set timer for 5 minutes. Release pressure naturally and discard bay leaves. The difference with the pressure cooker is the meat doesn't separate as easily, the barley is much softer, and the color of the soup is not as vibrant. Both methods are flavorful and the veggies are cooked.

Nutrition Facts

238 calories; protein 20.3g 41% DV; carbohydrates 16g 5% DV; fat 11g 17% DV; cholesterol 68.8mg 23% DV; sodium 333.2mg 13% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2020
Instant Pot Update (made in 8 quart): Put barley onion soup bay leaf water and oxtail in instant pot. Cook 40 minutes on soup/stew setting natural release. Remove oxtail and separate / shred meat. Add remaining veggies and shredded meat to instant pot cook 5 minutes on soup / stew setting natural release. The difference between the two methods in the instant pot: the meat doesn't separate as easily the barley is much softer the color of the soup is not as vibrant. Both methods are flavorful and the veggies are cooked.....Alternate method for slow cooker soup: you can also cook the diced beets separately by boiling in water. Add at end because the barley will drain the color of the beets. My daughters favorite! The soup (without the sour cream) freezes well. I dice the beets to cook faster if you want larger beets cook separately and add at end to soup. No beet tops add chopped Swiss chard. You may have to add more seasoning (salt pepper onion soup) depending on amount of water added. Read More

Most helpful critical review

Rating: 2 stars
04/30/2018
The cinnamon was over powering and there was not enough other spices to deal with it. Meat had no flavor definately not what I remember of a great Ukrainian meal. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/03/2020
Instant Pot Update (made in 8 quart): Put barley onion soup bay leaf water and oxtail in instant pot. Cook 40 minutes on soup/stew setting natural release. Remove oxtail and separate / shred meat. Add remaining veggies and shredded meat to instant pot cook 5 minutes on soup / stew setting natural release. The difference between the two methods in the instant pot: the meat doesn't separate as easily the barley is much softer the color of the soup is not as vibrant. Both methods are flavorful and the veggies are cooked.....Alternate method for slow cooker soup: you can also cook the diced beets separately by boiling in water. Add at end because the barley will drain the color of the beets. My daughters favorite! The soup (without the sour cream) freezes well. I dice the beets to cook faster if you want larger beets cook separately and add at end to soup. No beet tops add chopped Swiss chard. You may have to add more seasoning (salt pepper onion soup) depending on amount of water added. Read More
Rating: 2 stars
04/30/2018
The cinnamon was over powering and there was not enough other spices to deal with it. Meat had no flavor definately not what I remember of a great Ukrainian meal. Read More
Rating: 5 stars
09/10/2018
Definitely will make this again! Read More
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