Made with nutritious beets, cabbage and root vegetables, my Ukrainian borscht soup recipe (also known as borsh, borsht, or борщ) is perfect as a dinner meal or hot lunch. Serve with a dollop with sour cream, dairy-free alternative or without. This is gluten-free, vegetarian, vegan, paleo, and Whole30-friendly.
What Is Borscht?
If I had to name one dish that best represents Ukrainian cuisine it would have to be borscht.
It’s a hearty, hot soup made with beetroot, which gives it a gorgeous burgundy red colour and sweetness. This tasty soup can be made any time of the year but it’s particularly good in autumn and winter when all of the ingredients are in peak season.
Borscht is also eaten in many other parts of eastern Europe and there are many cultural variations.
What Are The Main Borscht Ingredients?
In its whole form, borscht is a vegetable soup as it features cabbage, carrots, onions, garlic, potatoes, tomatoes and beets. But, if you had to pick the key ingredient for borscht, it’s beets. Don’t have beetroot? Can’t make borscht! They are what gives borscht its beautiful colour and sweet flavour.
Depending on location, borscht recipes include a variety of other vegetables, spices and condiments served at the table. My recipe is based on the flavours and textures I remember from my childhood when I ate borscht a couple of times a week. I talk about a few borscht variations below.
Love beets? Check out more recipes using this nutritious veggie here.
Borscht Soup Nutrition
This Ukrainian borscht recipe is vegetarian and vegan-friendly so I am only using vegetables and veggie stock. Many traditional recipes also used beef stock or broth and some tender braised beef pieces and bones. As you can imagine, even the simple vegetarian borscht version is super nutritious with lots of vitamins and fibre.
As a veggie soup, this version is lacking in Vitamins D and B12. Add mushrooms or/and red meat for vitamin D; B12 can be added with red meat or other meat or you can serve some nutritional yeast as a sprinkle on top. These are just small nutritional boosts, of course, and won’t fill in the gap completely.
For extra protein, you can add whatever fits your diet: meat or chicken, beans or legumes etc.
If you can tolerate a little dairy, a dollop of sour cream on top is very traditional (and tasty) but you can easily go without or even try a little coconut cream or coconut yoghurt instead. You can find all my vegetarian recipes here.
How To Make Borscht Soup
Borscht is easily made on the stove but can also be cooked in a crockpot slow cooker or the Instant Pot.
Start by preparing all of the vegetables as this is what makes the most effort. You can use a food processor to help you grate and chop all of the veggies. I like to start cooking simultaneously as the veggies don’t all go in at the same time.
Prepare onions, garlic, beets, celery and carrots first and cabbage and potatoes last. The idea is to saute all the veggies first, then add the seasoning, spices, tomato paste and vinegar (essential as borscht needs some acidity) and stock. Once all ingredients are in, bring everything to a boil and then simmer gently for half an hour until potatoes are soft.
Important: take the soup off the heat and then add the fresh dill, cover with a lid and let it sit for 10 minutes to set.
Note, the soup’s flavours will develop even further the next day so make sure to leave some leftovers.
Can I Use Pickled BeetsAN I USE PICKLED BEETS?
Actually, yes! Some traditional Ukrainian recipes call for pickled beets rather than fresh (also because you couldn’t always get fresh vegetables). If you’re using pickled beets, make sure to omit the vinegar as they will add the tang that is essential in this soup. I like using raw beets as they are more nutritious in my opinion.
Can I Freeze Borscht?
Yes, this soup is great for freezing and should last for up to 3 months. As it’s vegetarian and vegan borscht, it will also keep well in the fridge (for up to 5-6 days). Reheat well before serving.
Borscht Variations
Ah! There are hundreds of variations of this delicious beet soup. Every household has its family recipe that gets passed down through generations. Some differences are based on location and you will find some differences in Russian borscht, Polish borscht and the Ukrainian classic. Here are some famous versions:
Ukrainian borscht is often made with green peppers and white beans. Adding peppers and/or beans to borscht is quite common and makes for a heartier meal. Many people will also add beef or cook the stock with meat bones. Mushrooms are also often added to the Ukrainian borscht. While the Russian borscht is usually beets, cabbage and potatoes (and some carrots).
Pureed borscht is another way you can serve this gorgeous soup. Simply add all ingredients to a blender and whiz it all up. This version can also be served cold in summer.
Polish borscht (barszcz) is made with beets, carrots, garlic and onion but might not have cabbage and potatoes. Again, this will vary from family to family.
More Ukrainian Recipes
Description
Borscht soup is a dish that best represents Ukrainian cuisine. It’s a hearty, hot soup made with beetroot, which gives it a gorgeous red colour and sweetness. It’s nutritious and healthy and is suitable to vegan, paleo, Whole30 and gluten-free diets.
- Heat olive oil in a large saucepan over medium-high heat. Add the chopped onions and celery and sauté on medium heat for 3-4 minutes. Prepare the rest of the vegetables in the meantime.
- Add the grated carrots, beetroot, garlic and 1 teaspoon of salt. Stir and sauté together for 2-3 more minutes.
- Add the potatoes, cabbage, and the rest of the ingredients, including the stock. Stir through and heat the heat up to bring to a boil.
- Once boiling, turn the heat to low and cook, covered, for 25 minutes. Turn the heat off and taste for salt. Depending on the stock used, you might need to add another pinch of salt. The soup should taste a little sweet but still savoury with a little acidity from the vinegar. Potatoes should be nice and soft.
- Sprinkle a couple of tablespoons of chopped fresh dill and let the borscht rest, with the lid on, for about 10 minutes before serving. I always add a dollop of sour cream when serving, which is then mixed through the soup when eating. You can easily leave the cream out but it is the traditional way to eat borscht and it rounds out the flavours very nicely.
Notes
White potatoes can be replaced with parsnips, swedes or sweet potatoes.
Nutritional breakdown is for soup only, not the sour cream or dairy-free cream on top.
Nutrition
- Serving Size: 2.5 cups
- Calories: 266
- Sugar: 14.2 g
- Sodium: 1594.9 mg
- Fat: 7.4 g
- Carbohydrates: 46.8 g
- Fiber: 9.3 g
- Protein: 5.7 g
- Cholesterol: 0 mg
Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.
The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.
But this keto chili recipe definitely makes the short list.
Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.
And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.
What makes the best keto chili?
Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.
In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.
Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.
Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.
But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.
Can you make keto chili ahead of time?
I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.
It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.
So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.
The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!
Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.
Tips for making Short Rib Chili
Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.
Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.
Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.
Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.
Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.
Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.
Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.
Doesn’t this keto short rib chili sound like the perfect comfort food?
Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.
Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
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Course: Main Course
Cuisine: American
Keyword: keto chili, keto chili recipe, short rib chili
Prep Time: 15 minutes
Cook Time: 3 hours 25 minutes
Total Time: 3 hours 40 minutes
Servings: 10 servings
Calories: 428kcal
Ingredients
- 3 lb bone in short ribs
- Salt and pepper
- ¼ cup bacon fat, lard, or other high-heat oil
- ½ cup chopped onion
- 1 large green pepper chopped
- 2 cloves garlic minced
- 1 medium jalapeno pepper minced (leave the seeds in for more heat)
- 2 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon cayenne
- 15 ounce can fire roasted tomatoes
- ⅓ cup beef bone broth
Instructions
Preheat the oven to 300F and season the short ribs all over with salt and pepper.
In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.
Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.
Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.
Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.
Nutrition Facts
Keto Short Rib Chili
Amount Per Serving (1 serving = about 1 cup)
Calories 428
Calories from Fat 319
% Daily Value*
Fat 35.4g54%
Carbohydrates 4g1%
Fiber 1.2g5%
Protein 22.6g45%
* Percent Daily Values are based on a 2000 calorie diet.
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Nutrition Facts
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- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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