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Oxtail Soup
 

September 21st 2012

Contributed by:

Melinda Strauss

Oxtail Soup
 

 

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Recipe

Oxtail Soup

Oxtail and marrow bones make an amazing soup.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 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

Directions

  1. In a pressure cooker, place the frozen mixed vegetables, carrots, celery, parsnip, turnip, onion, parsley and dill.
  2. Rinse the barley and split peas and add to the pressure cooker.
  3. Add all remaining ingredients and cover with water. Close the pressure cooker.
  4. 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.

 

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About Melinda Strauss

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Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

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