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