Linda's Oxtail and Barley Soup

Step 1
Heat oil in a heavy frying pan over medium-high heat. Add oxtails and saut? until browned all over, about 3 minutes per side. Drain on paper towels.

Step 2
Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, saz?n, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.

Step 3
Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.

Step 4
Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Step 5
While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.

Step 6
Remove bones and bay leaves from soup before serving.