Keto Russian Cabbage Soup (Shchi)

A comforting and tangy cabbage soup, adapted for a keto diet by using alternative sweeteners and focusing on low-carb vegetables.

80m6 servings

Contains dairyEGG-free

350 cal|30g protein|12g carbs|20g fat|4g fiber

Ingredients

about 680 g Beef chuck, cubed
1 medium head Cabbage, shredded
1 large Onion, chopped
2 medium Carrots, chopped
2 stalks Celery stalks, chopped
2 tbsp Tomato paste
8 cups Beef broth
2 tbsp Apple cider vinegar
2 Bay leaves
2 tbsp Olive oil
1 tsp Salt
1/2 tsp Black pepper
2 tbsp Sour cream (for serving)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place a 6-quart heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 175°C/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of beef chuck, cubed. Brown the beef on all sides, about 5-7 minutes total. Use a slotted spoon to remove the browned beef from the pot and set it aside on a plate.
2Reduce the heat to medium (148.9°C/150°C). Add the 1 large onion, chopped, the 2 medium carrots, chopped, and the 2 celery stalks, chopped, to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Stir in the 2 tablespoons of tomato paste and cook for 1 minute more, stirring constantly until it darkens slightly.
3Return the browned about 680 g of beef chuck to the pot. Pour in the 8 cups of beef broth. Add the 1 medium head of cabbage, shredded, the 2 bay leaves, the 2 tablespoons of apple cider vinegar, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Stir everything to combine.
4Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low (94°C/95°C), cover the pot, and let it simmer gently for at least 1 hour, or until the beef is fork-tender. Check occasionally to ensure it is simmering and not boiling rapidly.
5Carefully remove and discard the 2 bay leaves from the pot. Ladle the hot soup into individual bowls. Top each serving with a dollop of the 2 tablespoons of sour cream before serving.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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