Oxtail Barley Soup "a La Feivel"

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Oxtail Barley Soup "a La Feivel" Ingredients

5 Pieces Oxtail (chose middle	1/2 c Dried Mushrooms, crushed for
2 Carrots shredded (med. size)	1 sm Onion chopped (you can
1 Parnio root, shredded	Parsley, chive and dill
1 c Barley (cooked for one hr	Salt, pepper (as option a

Instructions for Oxtail Barley Soup "a La Feivel"

NOTE1: Jewish tradition calles using not drained barley) I do it just because my children (BTW me as well) dont 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 shiitake 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 (dont 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 youd like abissale sugar). Served hot. All greens put directly in plate before serving. Posted to JEWISH-FOOD digest V97 #103 by "Phil Gurnicht" ~~ltgurnicht~~at;hotmail.com> on Mar 27, 1997

Main Ingredient: OxtailCuisine: Jewish

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