Borscht Keto Version Food

EASY LOW CARB VEGAN BORSCHT (BEET STEW)

Steps:

• In a stock pot, on medium low heat, sautee beets, carrots and cabbage in the olive oil.
• Add in seasoning and veggie stock, and simmer until all the veggies are soft, and completely cooked.
• Remove from the heat, let cool slightly and strain out juniper berries and bay leaves.
• Serve with chopped dill and vegan sour cream (if desired).

KETO INSTANT POT BORSCHT

Steps:

• Place lard into a 6-quart pressure cooker. Press the "Sauté" function key. The digital display will state High, 30 mins.
• Use the "Adjust" button to cycle the LED display to "More" which increases the saute temperature to a level suitable for browning meat.
• When the LED display reads "Hot," place the beef in pot and brown.
• While the meat is browning, prepare and measure all ingredients as listed in the First Cooking Cycle.
• Add the carrots, tomatoes, celery, onions, garlic, bone broth, and all remaining spices from the First Cooking Cycle.
• Stir through, and press the "Keep Warm/Cancel" button.
• Place lid on the pot and lock into position. Adjust the steam releasing handle so that it is pointing to Sealing.
• Press the "Manual" (High Pressure) button and set to 20 minutes.
• Now it is time to prepare all your ingredients listed in the Second Cooking Cycle and For Serving. Shred the cabbage and beets.
• Remove large stems from dill and coarsely chop.
• Measure out the beef bone broth and apple cider vinegar.
• After the pot has completed the 20-minute cooking cycle, allow it to sit for an additional 10 minutes. This period allows some of the pressure to release naturally and further cooks the ingredients.
• After the 10-minute resting period, release the pressure valve quickly. Remove the lid after all pressure is expelled through the valve.
• Add the shredded vegetables, bone broth, and apple cider vinegar to the pot.
• Place lid back on the pot and lock into position. Adjust the steam releasing handle so that it is pointing to Sealing.
• Press the "Manual" (High Pressure) button and set to 1 minute.
• Once the 1-minute timer has completed, immediately release the pressure valve. Remove the lid after all pressure is expelled.
• Taste the borscht. Add additional salt, pepper, or apple cider vinegar according to your taste.
• Serve each portion with: 2 tablespoons sour cream 1.5 teaspoons chopped dill.
• Boo-yah! Enjoy!

BORSCHT

Steps:

• Preheat oven to 450 degrees F.
• Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them¿the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick.
• Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.
• Ladle Borscht into bowls and garnish with dill.

BORSCH

Steps:

• To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
• Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
• Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
• Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.