Low Carb Borsht Recipe

We are pretty sure that everyone has heard of the Russian food called “Borsht”. The red Russian soup, We don’t even know why people write it in English with a T at the end, when in Russian you don’t write it or say it. Well, this is an adjusted recipe for Borsht. Since people on low carb diets cannot have potatoes, then we left them out. This still tastes really delicious. This recipe also uses reserved chicken, so it’s a lot faster to make. Here are the Ingredients:

- 1 whole head cabbage
- 1 onion
- 1 can (8oz) tomato paste
- 2 long carrots
- Reserved Chicken (read more about it at the end of recipe)
- Chicken stock preferred, but water can be used
- Bell pepper strips (we buy ours frozen)
- Salt and pepper

And here are the Directions:

- First get all of your ingredients ready.
- Shred the cabbage.
- Shred the carrots.
- Dice the onion.
- Put all of your ingredients into a stainless steel pot and cover with either chicken stock or water. However much you want. Make sure to season to your taste.
- Bring everything to a boil.
- Reduce heat and let cook for about 10 minutes.
- And you are done!

We prefer to eat our Borsht with toasted sprouted bread, mayo or sour cream, and fresh onion slices (yep, just bite into them!)
- Reserved chicken: we set aside a day when we make chicken stock (a whole different recipe) after everything has cooked the right amount of time, we take all of the meat off the bones and reserve it for later meals.