Classic Keto Borscht
Equipment
- Large Pot or Dutch Oven
Ingredients
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1 Beet Peeled, grated. Approx. 125 grams.
- 1-2 tbsp Lemon Juice
- 100 grams Onion Diced.
- 150 grams Carrot Shredded.
- 2 tbsp Tomato Paste
- Fresh Dill A handful, about 1/4 cup. To taste.
- 5 cups Water
- Salt To taste, about 1 tbsp.
- Pepper To taste, about 1/4 tsp.
- Sour Cream Optional. for serving.
Instructions
- 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 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!
Notes
Nutrition Information (4 Servings, about 1 cup / Serving):
- 135 Calories
- 11.3g Carbohydrates
- 3g Fiber
- 9.6g Fat
- 1.6g Protein