Free Recipe Oxtail Barley Soup A la Feivel
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Oxtail Barley Soup A la Feivel Recipe
5 Pieces Oxtail (chose middle
-parts as the most tasty)
2 Carrots shredded (med. size)
1 Parnio root, shredded
-(small)
1 c Barley (cooked for one hr
-and drained and washed)
-*note1
1/2 c Dried Mushrooms, crushed for
-small parts *note2
1 sm Onion chopped (you can
-subst. 1 Tbl spoon of dried
-onion)
Parsley, chive and dill
-(chopped)
Salt, pepper (as option a
-little sugar)
Oxtail Barley Soup A la Feivel Preparation
NOTE1: Jewish tradition calles using not drained barley) I do it just because my children (BTW me as well) don”t like sort of glue ) NOTE: The best flavor you can get only from wild dried mushrooms. I started picking wild mushrooms for You can use fresh mushrooms from supermarket, but flavor is diffrent. Dried mushrooms what suppermarket offers is sort of substitute of real dried mushrooms. Any kind of shitake sounds like tynef or drek … hehehe… Oxtails soak in cold water with Tblspoon of Lemon juice overnight. Next day cooke them with barley atkeast 3 hrs in Low heat, adding if necessary water (don”t add cold water, add always hot water). Mean time sautee onion,carrot and parsnip with 1 tbl spoon of olive oil. Add vegetables to soup and cooked another 30 min. Add sal, pepper (and if you”d like abissale sugar). Served hot. All greens put directly in plate before serving. Posted to JEWISH-FOOD digest V97 #103 by Phil Gurnicht <gurnicht@hotmail.com> on Mar 27, 1997
Cooking Temperature:
Recipe Serves: 1
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