Low Carb Borscht Recipes
LOW CARB BORSCHT
A thick hearty low carb borscht recipe
Provided by Sparky
Time 1h30m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 157 kcal, ServingSize 1 serving
RUSSIAN BORSCHT
This Russian Borscht recipe has been simplified for your Instant Pot to give you the traditional taste you want without spending half the day making it!
Provided by URVASHI PITRE
Categories Main Courses Soups
Time 1h
Number Of Ingredients 18
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.
Nutrition Facts : Calories 414 kcal, Carbohydrate 10 g, Protein 14 g, Fat 34 g, SaturatedFat 14 g, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ASIAN OXTAIL BORSCHT SOUP
Rich and hearty Asian style oxtail borscht soup. A fabulous tomato-based soup that's packed with flavor and sure to keep you full and satisfied.
Provided by LowCarbingAsian
Categories Soup
Time 2h15m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 649 kcal, Carbohydrate 6 g, Protein 71 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 249 mg, Sodium 1106 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
KETO INSTANT POT BORSCHT
Keto Instant Pot Borscht - adapted from Ukraine recipes. Deliciousness.
Provided by Keto Mojo Cooking
Categories Main Dish
Yield 8 people
Number Of Ingredients 18
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!
Nutrition Facts : ServingSize 1 serving, Calories 446 kcal, Fat 33.8 g, SaturatedFat 14.7 g, UnsaturatedFat 16.9 g, TransFat 1.6 g, Carbohydrate 11.5 g, Sugar 6.3 g, Fiber 2.6 g, Protein 25.1 g, Cholesterol 105.8 mg, Sodium 1082 mg
EASY LOW CARB VEGAN BORSCHT (BEET STEW)
This low carb vegan beet stew is delicious on its own, or served with vegan sour cream! 1 cup shredded beets. 1/2 cup shredded carrots. 2 cups shredded green cabbage. 3 cups vegetable stock. 2 tbsp olive oil. 1-2 tbsp lemon juice. 1/2 tsp onion powder. 1/2 tsp garlic powder. salt and pepper to...
Number Of Ingredients 10
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).
Nutrition Facts : @context https, ServingSize 1, Calories 95 calories, Protein 1 grams protein, Fiber 2 grams fiber, Carbohydrate 6 grams carbohydrates, Fat 7 grams fat
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- Heat olive oil in a large saucepan over medium-high heat. Add the chopped onions and celery and sauté on medium heat for 3-4 minutes. Prepare the rest of the vegetables in the meantime.
- Add the grated carrots, beetroot, garlic and 1 teaspoon of salt. Stir and sauté together for 2-3 more minutes.
- Add the potatoes, cabbage, and the rest of the ingredients, including the stock. Stir through and heat the heat up to bring to a boil.
- Once boiling, turn the heat to low and cook, covered, for 25 minutes. Turn the heat off and taste for salt. Depending on the stock used, you might need to add another pinch of salt. The soup should taste a little sweet but still savoury with a little acidity from the vinegar. Potatoes should be nice and soft.
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- In a heavy bottom soup pot or Dutch oven, melt 3 - 4 Tbsp butter over medium/low heat and add the onions and a sprinkle of salt. Cook gently, stirring occasionally, for about 5 minutes
- Add the leeks, carrots, celery, diced red beet and the bay leaf - sprinkle lightly with salt and stir together to coat with the butter and onions. Turn up the heat slightly, to medium, and cook for about 10 minutes - add a little broth if it becomes too dry.
- Then add the cabbage, garlic and the grated beet and cook until the vegetables are tender - about 10 minutes
LOW CARB PASSOVER BORSCHT - CARB MANAGER
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Total Time 50 mins
Calories 88 per serving
- Using a cutting board and a knife, peel and dice the carrot and onions. Cutting them into ½” dice. Wash and peel the beets, including the greens, cutting the beet greens from the beets and reserving them for the soup. Cut the beets into ½” dice as well. Also, slice the beet greens into a thin julienne. Set aside. Heat a large saucepan over medium heat until hot. Add the olive oil and swirl to coat. Add the carrots, onions, and beets and cook for 3-5 minutes using a wooden spoon to stir the vegetables until they start to brown and become soft. Season with 1 tsp kosher salt.
- Add the broth as well as one bay leaf. The recipe above calls for crumbled bay leaf, but please use a whole bay leaf.
- Bring to a boil, and then bring it down to a simmer for 20 minutes or so until the vegetables are soft. Add in the beet greens and cook until wilted. Serve hot with a dollop of sour cream and fresh dill.
BORSCHT RECIPE - EATINGWELL
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Total Time 30 mins
Category Healthy Recipes, Healthy Soup Recipes
Calories 160 per serving
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
- Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.
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5/5 (1)
Calories 251 per serving
- Add potatoes, reduce the heat to medium-low and cook for 15-20 minutes until potatoes are tender when poked with a knife.
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From anediblemosaic.com
5/5 (8)
Total Time 2 hrs 30 mins
Category Main Course, Soup
Calories 293 per serving
- Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)
- Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
- While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.
- Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.
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Total Time 43 mins
Calories 91 per serving
- In a small pot, heat the dried porcini mushrooms and 2 cups of water to boiling. Once the water reaches boiling, turn off the heat and steam the mushrooms with the lid on the pot for 5 minutes to rehydrate them.
- In a large soup pot, place in chopped leeks, chopped beets, ¾ cup of beet liquid from the can or jar, the garlic, apple cider vinegar, lemon juice, stevia, salt, and the remaining water (1 ¼ c). Also add to the pot the equivalent of 2 sprigs of marjoram, equivalent of 2 bay leaves, and about 5 whole allspice berries. Bring this pot to a boil.
- Once at a boil, stir in the porcini mushrooms with their cooking liquid. Turn the pot’s heat to a low simmer, cover the pot, and cook the soup for a minimum 30 minutes. You can cook longer to your liking.
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