Low Carb Passover Borscht

Borscht is a classic Passover soup traditionally made with onion, carrots, beets, and potatoes. To make a Low Carb borscht, I modified the soup by removing the potatoes and replacing them with more beets. Simultaneously, the addition of onions and carrots is kept the same to stay true to the original recipe. You will love the flavor of the earthy beets with fresh dill and cool sour cream on top! The net carbs are a bit higher in this recipe, but beets can still be a delicious part of any Keto diet as long as the carbs will fit into your daily macro count.

What kind of beets should I use?

Please use large, fresh beets that have been washed, peeled, and cut into ½” cubes.

What kind of broth should I use?

This recipe calls for vegetable broth, as Passover recipes should not use dairy and meat together. Use a lower sodium broth to control the amount of salt you would like to add to the soup (which you can do by taste). If you add a higher sodium broth, be sure to take the added salt in this recipe down.

What can I serve with Low Carb Passover Borscht?

Feel free to serve this Borscht with other Keto Passover recipes like Keto Passover Brisket, whose recipe can also be found on Carb Manager.

Net Carbs

9.3 g
Fiber

2.5 g
Total Carbs

11.9 g
Protein

2.4 g
Fats

4 g

88 cals

Quantity

Serving Size

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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

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.