Classic Keto Borscht Recipes

CLASSIC BORSCHT RECIPE (BEET SOUP)

Steps:

• Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
• Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
• Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
• While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
• When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

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!

UKRAINIAN CLASSIC BORSCH

Steps:

• FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
• Add the remaining stock ingredients and reduce the heat to low.
• Simmer, partially covered, until the meat is tender, at least 45 minutes.
• When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
• Strain the stock through a fine sieve into a clean large pot and discard all the solids.
• Preheat the oven to 375°F.
• Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
• Bake the beets until tender, 1 1/4 hours.
• Do this while the stock is cooking.
• FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
• Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
• Season to taste with sugar, pepper, and additional lemon juice and salt.
• Simmer for 15 more minutes.
• Cut the beef into bite-size pieces and scrape all the meat off the bones.
• Add meat to the soup.
• Simmer for 15 more minutes.
• Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
• Let stand at least 15 minutes before serving.
• Serve with sour cream.
• Serves 12 to 14.

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.