Serves 50
150 min
Eastern European Oxtail Barley Soup
Recipe GLPR39ab7939e8c4d2
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.
