Eastern European Oxtail Barley Soup Recipe

Oxtail barley soup is a hearty offering that can be enjoyed winter or summer as a soup or main course with a salad and rye bread. It spans the boundaries of eastern european countries and can be found in most kitchens. Oxtails are beef tails and are a delicious meat source. You can eat the meat right off the bone or debone the cooked oxtails and add the meat back to the soup. This is a prime candidate for a slow cooker or pressure cooker.

4.5
22 Rating -
Rate
Non Vegdiet
2hr 10minstotal
10minsPrep
2hr Cook
2hr 10m.total
10m.Prep
2hr Cook
Eastern European Oxtail Barley Soup
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ingredients serve

Ingredients for Eastern European Oxtail Barley Soup Recipe

  • 1/5 pound Oxtails
  • 0.30 quart Water
  • 1/10 cup Barley
  • 1/10 Bay leaf
  • 0.60 Black peppercorns
  • 1/5 Cloves Garlic
  • 0.40 Ribs Celery
  • 1/10 Large Onion
  • 1/10 tablespoon Beef base
  • 0.40 Carrots
Nutrition
value
94
calories per serving
< 1 g Fat4 g Protein17 g Carbs7 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    4g
  • Carbs
    17g
  • Fiber
    7g

MacroNutrients

  • Carbs
    17g
  • Protein
    4g
  • Fiber
    7g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    51mg
  • Iron
    2mg
  • Vitamin A
    1165mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    38mg
  • Manganese
    < 1mg
  • Phosphorus
    73mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats