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Kyera's Hearty Beef Borscht

K. Lea

"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 colour appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm."
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6 h 55 m servings 238 cals
Original recipe yields 16 servings (16 cups)

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  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. 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. 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.

Nutrition Facts

Per Serving: 238 calories; 11 g fat; 16 g carbohydrates; 20.3 g protein; 69 mg cholesterol; 333 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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) fr...