Eastern European Oxtail Barley Soup Recipe

Recipe By The Spruce Eats

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

ingredients serves

Ingredients For Eastern European Oxtail Barley Soup Recipe

Nutrition
value
94
calories per serving
< 1 g Fat4 g Protein17 g Carbs7 g FiberOther

Current Totals

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

MacroNutrients

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

Fats

  • Fat
    1 g

Vitamins & Minerals

  • Calcium
    51 mg
  • Iron
    2 mg
  • Vitamin A
    1165 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    33 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    12 mg
  • Vitamin E
    0 mg
  • Copper
    0 mcg
  • Magnesium
    38 mg
  • Manganese
    1 mg
  • Phosphorus
    73 mg
  • Selenium
    7 mcg
  • Zinc
    1 mg
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

More Recipes by The Spruce Eats

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