Keto Russian Cabbage Soup (Shchi)

Ingredients

• 2 lbs Beef chuck, cubed
• 1 medium Cabbage, shredded
• 1 cup Cauliflower rice
• 1 large Onion, chopped
• 2 medium Carrots, chopped
• 2 stalks Celery stalks, chopped
• 2 tbsp Tomato paste
• 8 cups Beef broth
• 2 leaves Bay leaves
• 1 tbsp Apple cider vinegar
• 2 tbsp Olive oil
• 1.5 tsp Salt
• 0.75 tsp Black pepper
• 2 tbsp Sour cream, for serving

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 350°F (175°C). Add the 2 lbs of cubed beef chuck and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside, leaving the drippings.
2. 2Add the 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the 2 tablespoons of tomato paste and cook for 1 minute more, stirring constantly.
3. 3Pour in the 8 cups of beef broth and add the 2 bay leaves. Return the browned beef to the pot. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer gently for 45 minutes, or until the beef is tender.
4. 4Add the 1 medium shredded cabbage and the 1 cup of cauliflower rice to the pot. Stir to combine, cover, and continue to simmer for 10 minutes, or until the cabbage is tender but not mushy.
5. 5Stir in the 1 tablespoon of apple cider vinegar. Taste the soup and season with the 1.5 teaspoons of salt and 0.75 teaspoons of black pepper as needed.
6. 6Remove and discard the 2 bay leaves from the soup. Ladle the hot soup into bowls and serve immediately with a dollop of 2 tablespoons of sour cream on top of each serving.

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