Low Carb Borscht Recipes

BEEF AND BEET BORSCHT

Steps:

• Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
• Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
• Serve garnished with sour cream and dill.

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

LOW CARB BORSCHT

Steps:

• I used a pressure cooker, so I poured HALF of the beef stock (32 ounces) into the pressure cooker, the chopped onion and leek, bay leavse and the beef shank into the pressure cooker. After the wobble top started, I let it cook for 45 minutes. If you are using a traditional stove top pot, let the beef cook for 90 minutes, until very tender.
• Chop up the head of cabbage into small ribbons and set into a bowl
• Peel the carrots, parsnips and beets.
• I used a mandoline to make quick work of shredding the carrots and beets (using the 'thin shred/matchstick' option). If lacking mandoline (seriously these things are awesome and make quick work of tedious tasks), cut up the carrots and beets into finely sliced 'matchstick' size slices
• Slice up the celery using the 'thin' slices option on the mandoline (or manually)
• Manually cut up the parsnips into thin slices, then quarter
• Place your shredded/sliced vegetables into it's own bowl, separate from the cabbage
• After the meat is falling off the bone tender, remove from heat. Follow directions to disengage your pressure cooker (mine involves running cool water over the top until the locking mechanism is disengaged), if using a pressure cooker.
• With slotted spoon, remove the meat to a cutting board
• Place pot back on the stove (I transferred the broth to a cooking pot) and add the rest of the beef broth (32 oz) to the pot and set heat to medium high.
• Add in the bowl of root veggies (the carrots, beets, parsnips, celery) to the pot
• Remove the bones from the meat and chop up the meat
• Add the meat back to the pot
• Once pot reaches a boil, wait 15 minutes
• Add the cabbage, marjoram and dill and red wine vinegar and let cook for another 15 minutes (until parsnips are tender)
• Remove from heat and serve with a dollop of labne!

CLASSIC KETO BORSCHT

Steps:

• In a large pot add 1 tbsp of olive oil over medium heat and sauté shredded beets with lemon juice for about 3-5 minutes. (Start with 1 tbsp of lemon juice and add more to the soup if needed).
• Add another tbsp of olive oil along with 1 tbsp of butter to the pot.
• Add shredded carrot and diced onion to the pot. Sauté for about 3 minutes until soft. Season with salt and pepper, to taste.
• Add 2 tbsp of tomato paste to the mixture and sauté for 1-2 minutes.
• Add 1 tbsp of butter along with thinly shredded cabbage and sauté for 3-5 minutes.
• Add water to the pot and bring to a boil.
• Once the water is boiling, partially cover and reduce heat to medium low. Simmer for about 1 hour until flavors develop.
• Once the soup is almost done (with 10-15 minutes remaining) add the fresh, chopped dill.
• Serve on it's own or with a dollop of sour cream.
• Enjoy!

RUSSIAN BORSCHT

Steps:

• Turn your Instant Pot or Pressure cooker to Sauté. When it is hot, add chopped bacon and cook for 3-4 minutes until the edges are crisped.
• Add chopped onion, chopped garlic cloves, and large chopped carrots, tomatoes, short ribs, and all remaining spices from the first cooking cycle. This step cooks the meat while also making a rich meat stock.
• Set the pot to cook on high pressure for 20 minutes.
• Meanwhile, using a coarse grater or a zoodler, grate the beets and carrots and set aside. I used this old-fashioned salad shooter that I absolutely love.
• When the pot is done cooking, allow it to sit undisturbed for 10 minutes, and then release all pressure.
• Add the additional water, vegetables, and vinegar.
• Seal the pot and cook for 1 minute and high pressure. This will cook the vegetables just enough.
• When it is done, release all pressure quickly.
• Serve with fresh chopped dill and sour cream.
• You can also serve with a side of dark rye bread toasted with olive oil and rubbed with a garlic clove.

ASIAN OXTAIL BORSCHT SOUP

Steps:

• Gather all the ingredients.
• Sprinkle salt and pepper oxtail and set aside.
• Chop tomatoes, celery, onion, cabbage and set aside.
• In a cast iron pan, heat 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside.
• In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.
• Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
• After 2 hours add sweetener, white wine vinegar, salt and black pepper. Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness. Serve hot.

EASY LOW CARB VEGAN BORSCHT (BEET STEW)

Steps:

• In a stock pot, on medium low heat, sautee beets, carrots and cabbage in the olive oil.
• Add in seasoning and veggie stock, and simmer until all the veggies are soft, and completely cooked.
• Remove from the heat, let cool slightly and strain out juniper berries and bay leaves.
• Serve with chopped dill and vegan sour cream (if desired).

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!