keto Asian Style Oxtail Borscht Soup cover

Asian Style Oxtail Borscht Soup


If you have ever been to a Hong Kong style cafe, you may have tasted their signature Borscht soup that comes with every entree. 

It’s a rich hearty and beefy tomato based soup that is packed with flavor and sure to keep you warm during the winter months. Borscht soup first originated from East Europe where it is made with beets, however the Hong Kong style is made with beef broth and tomato.  Although I have never tasted the East European version, the Hong Kong style is a sure winner. 

This recipe is adapted by Nami over at JustOneCookbook.  I made some changes to make it more low-carb/keto friendly.

keto Asian Style Oxtail Borscht Soup pin 1

This dish as pictured is low-carb/keto friendly at ~4g per serving and a perfect recipe to keep you nice and warm for the winter months! 

You can substitute oxtail for stewed beef or any other cut of beef.  I chose oxtail because the fat in oxtail creates a more rich, creamy and filling soup that is perfect for someone who is low-carb/keto.

keto Asian Style Oxtail Borscht Soup pic

The only ingredient you need to enjoy this dish is Swerve/Monkfruit which can be purchased on Amazon, everything else you can pick up at a local supermarket.

Now, let’s get started!

Prepping Time 15M

Cook Time 2H

Total Time 2H15M

Net Carb/Serving~4g

Servings 8

Ingredients

  • 4-5 lbs Oxtail
  • 3 tbsp Olive Oil
  • 8 Cups Beef Broth
  • 1 Onion
  • 6 Celery Stalks
  • 4 Tomatoes
  • 1 Can Tomato Paste (6oz)
  • 1/4 Cabbage
  • 1 tbsp Dried Basil
  • 1 tsp Paprika
  • 3 tbsp Swerve/Monkfruit
  • 2 tbsp White Wine Vinegar
  • 1 1/2 tsp Salt
  • Sprinkle of Black Pepper

Directions

1) Gather all the ingredients.

2) Sprinkle salt and pepper oxtail and set aside.

3) Chop tomatoes, celery, onion, cabbage and set aside.

4) In a cast iron pan, heat 3 tbsp olive oil until smoking and sear oxtail on all sides until brown.

5) In a large stove top pot, drizzle olive oil and sauté chopped onion and celery together until softened.

6) Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika.  Combine well.

7) Once boiling, lower heat to low and cover for 2 hours.

8) After 2 hours add Swerve/Monkfruit, white wine vinegar, salt and black pepper.  Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness.  Serve hot.

Hope you enjoy our Keto-fied Ox Tail Borscht Soup!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

Join us on Facebook to be part of our interactive ketolife discussion & recipe requests and follow us on Instagram & Pinterest to be the first to know when we post a new recipe!

More Recipes

keto Asian Style Oxtail Borscht Soup pin 2

keto Asian Style Oxtail Borscht Soup cover

Asian Oxtail Borscht Soup

The BEST Asian Low-Carb/Keto recipe for Asian Oxtail Borscht Soup.   Enjoy this delicious fusion at only ~4g Net Carb / Serving.   Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Soup
Cuisine: Asian Fusion
Keyword: asianfusionsoup, asianketosoup, ketobeefsoup, ketoBorschtsoup, ketotomatosoup, lowcarbasiansoup
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 bowls
Print Recipe

Ingredients

  • 4-5 lbs Oxtail
  • 3 tbsp Olive Oil
  • 8 Cups Beef Broth
  • 1 Whole Onion
  • 6 Stalk Celery
  • 4 Whole Tomatoes
  • 6 oz Tomato Paste
  • 1/4 Whole Cabbage
  • 1 tbsp Dried Basil
  • 1 tsp Paprika
  • 3 tbsp Monk Fruit or Swerve
  • 2 tbsp White Wine Vinegar
  • 1 1/2 tsp Salt
  • 1/8 tsp Black Pepper

Instructions

  • Gather all the ingredients.
  • Sprinkle salt and pepper oxtail and set aside.
  • Chop tomatoes, celery, onion, cabbage and set aside.
  • In a cast iron pan, heat 3 tbsp olive oil until smoking and sear oxtail on all sides until brown.
  • In a large stove top pot, drizzle olive oil and sauté chopped onion and celery together until softened.
  • Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well.
  • Once boiling, lower heat to low and cover for 2 hours.
  • After 2 hours add Swerve/Monkfruit, white wine vinegar, salt and black pepper. Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness. Serve hot.

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*