OXTAIL SOUP
Ingredients
Scale
- 2 lbs. beef oxtail
- 6–8 marrow bones
- 1 package frozen mixed vegetables
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 parsnip, chopped
- 1 turnip, chopped
- 1 onion, chopped
- 1 bunch fresh parsley
- 1 bunch fresh dill
- 1/2 cup barley
- 1/4 cup split peas
- 1/4 cup elbow macaroni
- 2 potatoes
- 2 Tbsp onion soup mix
- 2 tsp salt
- 1 tsp sugar
Instructions
- In a pressure cooker, place the frozen mixed vegetables, carrots, celery, parsnip, turnip, onion, parsley and dill.
- Rinse the barley and split peas and add to the pressure cooker.
- Add all remaining ingredients and cover with water. Close the pressure cooker.
- Bring water to a boil (should take around 20 minutes) then cook for 15 minutes.
- Note: if you don’t have a pressure cooker, you can make this soup in a regular pot. Just boil the soup for 1-2 hours.