Keto Borscht Recipe

Low Carb Classic Borscht Carb Manager

WebStep 2. 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 …

1. 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.
2. 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.
3. 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.
4. Remove the whole sprigs of marjoram, bay leaves, and allspice berries. For serving, you can choose either hot or cold. Serve each bowl of borscht with 2 TB of sour cream. At your discretion, you may also strain the soup so it is served traditionally as only the liquid. However, the nutritional info for this recipe includes the ingredients used in the soup.

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Keto White Borscht Carb Manager

WebStep 4. Take the pot off the stove heat. Remove the bay leaves from the pot. Use an immersion blender the blend the ingredients into a thick, creamy stew with no chunky …

1. Slice your kielbasa polish sausage into thin, round slices and place them in the bottom on a large soup pot. Cook the sausage until it’s golden brown on both sides and some fat has released into the pot.
2. Put the stove heat very low, and pour in the water. Place on a lid and bring the pot to a boil.
3. Reduce the heat back to low. Use a slotted spoon to remove the sausage from the water and set it aside for later. Add into the pot of water chopped leeks, chopped cauliflower florets, the garlic, the equivalent of 2 sprigs marjoram and equivalent of 2 bay leaves. Place the lid on the pot again and boil the pot until the cauliflower is very tender.
4. Take the pot off the stove heat. Remove the bay leaves from the pot. Use an immersion blender the blend the ingredients into a thick, creamy stew with no chunky pieces of cauliflower. Return the pot once more to a simmer over the stove. Return the kielbasa to the soup pot and stir in the salt and pepper.

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