Ingredients

• 2 pounds beef oxtail
• 2 onions, diced
• 2 cups diced carrots
• 1 head cabbage, diced
• 1 cup diced celery (optional)
• 1/2 cup pearled barley
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon dried dill weed
• 1 teaspoon ground cinnamon
• 1 bay leaf
• 4 cups water, or enough to cover
• 1 bunch beets with greens - scrubbed, beets diced, and greens chopped
• salt and ground black pepper to taste
• 1 cup sour cream

Instructions

1. Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
2. Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
3. Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.