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Low Carb Borscht

A thick hearty low carb borscht recipe
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins


  • 64 ounces Beef Broth
  • 2 pounds In Bone Beef Shank or lamb
  • 1 Leek
  • 1 Onion
  • 2 Bay Leaves
  • 1 Small Head Cabbage
  • 2 Parsnip Medium To Large
  • 4 Carrots Medium
  • 2 stalks Celery
  • 6 Beets Small To Medium Sized
  • 3 tablespoons Red Wine Vinegar
  • 3 tablespoons Fresh Marjoram
  • 0.5 cups Fresh Dill
  • 1 cup Labne or sour cream or unflavored yogurt if you can not find labne


  • I used a pressure cooker, so I poured HALF of the beef stock (32 ounces) into the pressure cooker, the chopped onion and leek, bay leavse and the beef shank into the pressure cooker. After the wobble top started, I let it cook for 45 minutes. If you are using a traditional stove top pot, let the beef cook for 90 minutes, until very tender.
  • Chop up the head of cabbage into small ribbons and set into a bowl
  • Peel the carrots, parsnips and beets.
  • I used a mandoline to make quick work of shredding the carrots and beets (using the 'thin shred/matchstick' option). If lacking mandoline (seriously these things are awesome and make quick work of tedious tasks), cut up the carrots and beets into finely sliced 'matchstick' size slices
  • Slice up the celery using the 'thin' slices option on the mandoline (or manually)
  • Manually cut up the parsnips into thin slices, then quarter
  • Place your shredded/sliced vegetables into it's own bowl, separate from the cabbage
  • After the meat is falling off the bone tender, remove from heat. Follow directions to disengage your pressure cooker (mine involves running cool water over the top until the locking mechanism is disengaged), if using a pressure cooker.
  • With slotted spoon, remove the meat to a cutting board
  • Place pot back on the stove (I transferred the broth to a cooking pot) and add the rest of the beef broth (32 oz) to the pot and set heat to medium high.
  • Add in the bowl of root veggies (the carrots, beets, parsnips, celery) to the pot
  • Remove the bones from the meat and chop up the meat
  • Add the meat back to the pot
  • Once pot reaches a boil, wait 15 minutes
  • Add the cabbage, marjoram and dill and red wine vinegar and let cook for another 15 minutes (until parsnips are tender)
  • Remove from heat and serve with a dollop of labne!