Borscht Keto Version Recipes

KETO INSTANT POT BORSCHT

Steps:

• Place lard into a 6-quart pressure cooker. Press the "Sauté" function key. The digital display will state High, 30 mins.
• Use the "Adjust" button to cycle the LED display to "More" which increases the saute temperature to a level suitable for browning meat.
• When the LED display reads "Hot," place the beef in pot and brown.
• While the meat is browning, prepare and measure all ingredients as listed in the First Cooking Cycle.
• Add the carrots, tomatoes, celery, onions, garlic, bone broth, and all remaining spices from the First Cooking Cycle.
• Stir through, and press the "Keep Warm/Cancel" button.
• Place lid on the pot and lock into position. Adjust the steam releasing handle so that it is pointing to Sealing.
• Press the "Manual" (High Pressure) button and set to 20 minutes.
• Now it is time to prepare all your ingredients listed in the Second Cooking Cycle and For Serving. Shred the cabbage and beets.
• Remove large stems from dill and coarsely chop.
• Measure out the beef bone broth and apple cider vinegar.
• After the pot has completed the 20-minute cooking cycle, allow it to sit for an additional 10 minutes. This period allows some of the pressure to release naturally and further cooks the ingredients.
• After the 10-minute resting period, release the pressure valve quickly. Remove the lid after all pressure is expelled through the valve.
• Add the shredded vegetables, bone broth, and apple cider vinegar to the pot.
• Place lid back on the pot and lock into position. Adjust the steam releasing handle so that it is pointing to Sealing.
• Press the "Manual" (High Pressure) button and set to 1 minute.
• Once the 1-minute timer has completed, immediately release the pressure valve. Remove the lid after all pressure is expelled.
• Taste the borscht. Add additional salt, pepper, or apple cider vinegar according to your taste.
• Serve each portion with: 2 tablespoons sour cream 1.5 teaspoons chopped dill.
• Boo-yah! Enjoy!

VEGETARIAN RED BORSCHT

Steps:

• Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
• When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
• Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
• Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
• Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
• To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.

RUSSIAN CABBAGE BORSCHT

Steps:

• Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
• Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

MRS. KOSTYRA'S BORSCHT

Steps:

• Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
• Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
• In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
• Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.