Low Carb Passover Borscht
How to Make It
Step 1
Using a cutting board and a knife, peel and dice the carrot and onions. Cutting them into ½” dice. Wash and peel the beets, including the greens, cutting the beet greens from the beets and reserving them for the soup. Cut the beets into ½” dice as well. Also, slice the beet greens into a thin julienne. Set aside. Heat a large saucepan over medium heat until hot. Add the olive oil and swirl to coat. Add the carrots, onions, and beets and cook for 3-5 minutes using a wooden spoon to stir the vegetables until they start to brown and become soft. Season with 1 tsp kosher salt.
Step 2
Add the broth as well as one bay leaf. The recipe above calls for crumbled bay leaf, but please use a whole bay leaf.
Step 3
Bring to a boil, and then bring it down to a simmer for 20 minutes or so until the vegetables are soft. Add in the beet greens and cook until wilted. Serve hot with a dollop of sour cream and fresh dill.
Ingredients
- Beets – 1.5 lb
- Carrots, raw – 1 small – 5 3/4″ long or less
- White onion – 0.5 medium – 2 1/2″ diameter
- Olive oil – 1 tablespoon
- Coarse Kosher Salt – 1 tsp
- Beet greens, raw – 3 cup
- Bay leaf – 0.25 teaspoon
- Vegetable broth, bouillon or consomme – 4 cup
- Sour cream – 6 tablespoon