Keto Borscht with Coconut Cream

Ingredients

• 2 large Beets, peeled and shredded
• 6 cups Beef broth
• 1 cup Cabbage, shredded
• 1 medium Onion, chopped
• 1 medium Carrot, shredded
• 2 tbsp Tomato paste
• 2 tbsp Apple cider vinegar
• 0.5 cup Coconut cream
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Dill, chopped

Instructions

1. 1In a large pot, heat the 2 tablespoons of olive oil over medium heat until it shimmers slightly.
2. 2Add the 1 medium chopped onion and 1 medium shredded carrot to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the onion becomes translucent and the carrot softens.
3. 3Stir in the 2 large shredded beets, 1 cup shredded cabbage, 2 tablespoons tomato paste, and 6 cups beef broth. Increase the heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes, or until the beets are tender when pierced with a fork.
4. 4Remove the pot from the heat. Stir in the 2 tablespoons apple cider vinegar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
5. 5Just before serving, stir the 0.5 cup coconut cream into the borscht until it is thoroughly combined and heated through.
6. 6Ladle the Keto Borscht into serving bowls. Garnish each serving with the 2 tablespoons chopped dill.

Substitutions

Related Guides