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Classic Keto Borscht

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Appetizer, lunch
Cuisine: Russian, Ukrainian
Calories: 135
Ingredients Equipment Method Notes

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.

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. 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).
  2. Add another tbsp of olive oil along with 1 tbsp of butter to the pot.
  3. Add shredded carrot and diced onion to the pot. Sauté for about 3 minutes until soft. Season with salt and pepper, to taste.
  4. Add 2 tbsp of tomato paste to the mixture and sauté for 1-2 minutes.
  5. Add water to the pot and bring to a boil.
  6. Once the water is boiling, partially cover and reduce heat to medium low. Simmer for about 1 hour until flavors develop.
  7. Once the soup is almost done (with 10-15 minutes remaining) add the fresh, chopped dill.
  8. Serve on it's own or with a dollop of sour cream.
  9. Enjoy!

Notes

Nutrition Information (4 Servings, about 1 cup / Serving):
  • 135 Calories 
  • 11.3g Carbohydrates 
  • 3g Fiber
  • 9.6g Fat 
  • 1.6g Protein 
Net Carbs: 8.3g / Serving