Eastern European Oxtail Barley Soup

Name: Eastern European Oxtail Barley Soup
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 50
Cuisine: Eastern European
Ingredients: 2 pounds oxtails, rinsed and patted dry; 3 quarts cold water; 1 cup pearl barley, rinsed; 1 bay leaf; 6 black peppercorns; 2 cloves garlic cloves, finely chopped; 4 ribs celery ribs, sliced 1/4-inch thick; 1 large onion, coarsely chopped; 1 tablespoon beef base; 4 carrots, sliced 1/2-inch thick; 14 ounces canned diced tomatoes with juice

Recipe GLPR39ab7939e8c4d2

Eastern European

Soup

150 min

60 cal

Servings: 50

Slow Cooker

SNAP eligible

A hearty, traditional Eastern European soup made with tender oxtail that simmers slowly with pearl barley, aromatic vegetables, and gentle spices. The long cooking time renders the oxtail meatiness into a rich, savory broth while the barley adds substance and a subtle nuttiness. Garlic, celery, carrots, and onion build layers of flavor, rounded out by a touch of beef base and tomatoes for depth. This is a deeply satisfying, warming soup perfect for cooler weather.

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Ingredients

2 pounds oxtails, rinsed and patted dry

3 quarts cold water

1 cup pearl barley, rinsed

1 bay leaf

6 black peppercorns

2 cloves garlic cloves, finely chopped

4 ribs celery ribs, sliced 1/4-inch thick

1 large onion, coarsely chopped

1 tablespoon beef base

4 carrots, sliced 1/2-inch thick

14 ounces canned diced tomatoes with juice

Directions

Place the rinsed and patted-dry oxtails into a large pot and cover with the cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and gently simmer for 20 minutes. Skim any foam and impurities that rise to the surface, and discard.
Add the rinsed pearl barley, bay leaf, and black peppercorns to the pot. Stir to combine, then continue simmering, uncovered, over medium-low heat.
After the oxtails have cooked for about 45 minutes total, add the coarsely chopped onion, sliced celery, and sliced carrots. Stir well to distribute the vegetables evenly throughout the broth.
Stir in the finely chopped garlic and beef base, mixing thoroughly to ensure the base dissolves into the broth. Add the canned diced tomatoes along with their juice, stirring to combine.
Continue simmering the soup over medium-low heat, uncovered, for another 40–50 minutes, until the oxtails are very tender and the barley is cooked through but still intact. The total cooking time should be approximately 2 hours from the initial boil. The broth will be rich, savory, and infused with deep flavor from the slow-cooked oxtail and vegetables.
Taste the soup and adjust seasoning as desired. Remove the bay leaf before serving. Ladle the soup into bowls and serve hot.

Comments

Grocery List Plus Editorial Staff3.75

Oxtail is a specialty item at most Charlotte chains—Food Lion and Harris Teeter carry it inconsistently, and you may need a call ahead or a trip to an ethnic butcher like Halal Meat Market on Albemarle Road to guarantee it. The 150-minute stated time is honest for a proper braise, but expect active prep to add 20 minutes of butchering, blanching, and vegetable work before the long simmer. At scale (50 servings), cost per serving lands around $1.25–$1.50, driven entirely by the oxtail; barley, aromatics, and broth are cheap. This is a same-night dish that reheats beautifully for a week, and the Eastern European profile fits well in the Carolinas, but the ingredient hunt and the full three-hour commitment make it a weekend project, not a weeknight reach.