This is such a warm comforting harvest-y soup 🙂
It pairs well with
your favorite paleo biscuit recipe too.
We hope you enjoy it!
Be sure to leave us a comment or share when you make it!
Ingredients:
~ 1. One 2-3 pound organic (preferably grass fed,it has more nutrients) beef round or chuck roast already roasted (save all drippings)Â See instructions below.
~ 2. 3-4 quarts filtered water
~ 3. 2-3 medium organic carrots sliced
~ 4. One large organic yellow onion diced or 2 teaspoons organic onion powder
~ 5. One small head of cabbage shredded
~ 6. 2-3 large white or sweet potatoes (whichever you prefer)
~ 7. 3 large beets peeled,rinsed and diced
~ 8. One quart or large can organic diced tomatoes with juice
~ 9. One teaspoon organic garlic powder or granules (more if you really like garlic 🙂 )
~ 10. 2 teaspoons organic dill weed
~ 11. 2 tablespoons organic lemon juice
~ 12. Salt and pepper to taste
Optional:
organic sour cream or coconut cream sour cream to top
(see recipe below)
Instructions:
Once you have your cooked roast, ( bake in a preheated 325 degree oven in a covered baking dish with an added cup of water for 4-5 hours or until it is very fork tender 🙂 ) remember to save all drippings. Set aside to cool while you are cutting,slicing and dicing all your vegetables. Add all vegetables except tomatoes into a big pot of boiling water (about 3-4 quarts). You’ll want to leave plenty of room for all the added vegetables, can of diced tomatoes and later you will be adding your shredded roast.
Cover and softly boil at a low to medium heat until all vegetables are fork tender. Once vegetables are all tender add in can of diced tomatoes, lemon juice, all herbs and seasonings listed.
Take your roast that should already be cooled enough and shred with a fork. Add this along with all the drippings in the pan to your soup. Stir well. Lastly add salt and pepper to taste and preference.
If you wish and are not dairy sensitive add a dollop of sour cream to your steaming bowl of Borscht soup. Don’t worry it is very delicious even without 🙂
You could even try my dairy free sour cream recipe below.
Dairy free coconut milk sour cream :
1- 13.5 can of coconut milk cream ( refrigerate about 4 hours).
Open can upside down and pour out the thin liquid and scrape out the thick cream that is left into a small mixing bowl.
Next add in one tablespoon organic lemon juice and 1/2 teaspoon ACV and a few shakes of sea salt.
Whisk until smooth consistency and voilla!!!!
You can now enjoy some dairy free sour cream on top of your Borscht soup!!
Enjoy!!!!
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