Low Carb Classic Borscht
How to Make It
Step 1
In a small pot, heat the dried porcini mushrooms and 2 cups of water to boiling. Once the water reaches boiling, turn off the heat and steam the mushrooms with the lid on the pot for 5 minutes to rehydrate them.
Step 2
In a large soup pot, place in chopped leeks, chopped beets, ¾ cup of beet liquid from the can or jar, the garlic, apple cider vinegar, lemon juice, stevia, salt, and the remaining water (1 ¼ c). Also add to the pot the equivalent of 2 sprigs of marjoram, equivalent of 2 bay leaves, and about 5 whole allspice berries. Bring this pot to a boil.
Step 3
Once at a boil, stir in the porcini mushrooms with their cooking liquid. Turn the pot’s heat to a low simmer, cover the pot, and cook the soup for a minimum 30 minutes. You can cook longer to your liking.
Step 4
Remove the whole sprigs of marjoram, bay leaves, and allspice berries. For serving, you can choose either hot or cold. Serve each bowl of borscht with 2 TB of sour cream. At your discretion, you may also strain the soup so it is served traditionally as only the liquid. However, the nutritional info for this recipe includes the ingredients used in the soup.
Ingredients
- Mushrooms Dried Porcini by Melissa’s – ½ ounce
- Water – 3-¼ cup
- Leeks, Raw – 1 ounce
- Pickled Beets – 3 ounce
- Garlic – 1 teaspoon
- Apple Cider Vinegar – ½ tablespoon
- Lemon Juice – 1 tablespoon
- Stevia In The Raw, Bakers Bag – ½ teaspoon
- Salt – ⅛ teaspoon
- Sour Cream – ½ cup