Asian Style Oxtail Borscht Soup LowCarbingAsian Cover 3

Asian Style Oxtail Borscht Soup

This Asian Style Oxtail Borscht Soup is everything you wish for in a hearty soup!

If you’ve 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!

Asian Style Oxtail Borscht Soup

Borscht soup first originated from East Europe where it’s made with beets, however the Hong Kong style is made with beef broth and vegetables such as celery, onions, and cabbage.  All these vegetables meld together to create a rich and healthy soup.

Although I have never tasted the East European version, the Hong Kong style is a sure winner!

You can’t beat the delicious fall of the bone oxtail meat that is cooked to perfection!

Although this recipe might look a bit intimidating with all the ingredients, it’s really just a matter of adding everything into a pot and then being patient while the flavors meld together creating a rich, fatty and hearty soup.

Asian Style Oxtail Borscht Soup LowCarbingAsian Pic 1

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.

The base recipe is adapted by Nami over at JOC but we made some changes to make it more low-carb/keto friendly.

Asian Style Oxtail Borscht Soup LowCarbingAsian Pic 2

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 4

Ingredients

Beef

  • 2-3 lbs Oxtail
  • 1 tbsp Olive Oil
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Soup

  • 32oz Beef Broth
  • 1 tbsp Olive Oil
  • 1/2 Whole Onion
  • 3 Celery Stalks
  • 2 Whole Tomatoes
  • 3oz Canned Tomato Paste (about half the can)
  • 1/8 Whole Cabbage
  • 1/2 tbsp Dried Basil
  • 1/2 tsp Paprika
  • 1 1/2 tbsp Swerve/Monkfruit
  • 1 tbsp White Wine Vinegar
  • 1 tsp Salt
  • 1/8 tsp Black Pepper

Directions

1) Gather all the ingredients.

Asian Style Oxtail Borscht Soup Recipe (1)

2) Sprinkle salt and pepper oxtail and set aside.

Asian Style Oxtail Borscht Soup Recipe (2)

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

Asian Style Oxtail Borscht Soup Recipe (30)

Asian Style Oxtail Borscht Soup Recipe (31)

4) In a cast iron pan, heat 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside.

Asian Style Oxtail Borscht Soup Recipe (32)

5) In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.

Asian Style Oxtail Borscht Soup Recipe (33)

6) Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika.  Combine well and bring to boil.  Once boiling, lower heat to low, cover and cook for 2 hours.

Asian Style Oxtail Borscht Soup Recipe (34)

Asian Style Oxtail Borscht Soup Recipe (35)

Asian Style Oxtail Borscht Soup Recipe (36)

Asian Style Oxtail Borscht Soup Recipe (37)

Asian Style Oxtail Borscht Soup Recipe (20)

7) 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.

Asian Style Oxtail Borscht Soup Recipe (38)

Asian Style Oxtail Borscht Soup Recipe (39)

Asian Style Oxtail Borscht Soup Recipe (40)

Hope you enjoy your low-carb/keto Ox Tail Borscht Soup!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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Asian Style Oxtail Borscht Soup

 

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Asian Style Oxtail Borscht Soup LowCarbingAsian 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 6 votes
Course: Soup
Cuisine: Asian Fusion
Keyword: asian keto soup, hearty Asian soup, hearty tomato beef soup, keto beef soup, low carb Asian soup, low carb beef soup
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 bowls
Print Recipe
Calories: 665kcal

Ingredients

Beef

  • 2-3 lbs Oxtail
  • 1 tbsp Olive Oil
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Soup

  • 32 oz Beef Broth
  • 1 tbsp Olive Oil
  • 1/2 Onion
  • 3 Celery Stalks
  • 2 Tomatoes
  • 3 oz Canned Tomato Paste about half the can
  • 1/8 Cabbage
  • 1/2 tbsp Dried Basil
  • 1/2 tsp Paprika
  • 1 1/2 tbsp Swerve/Monkfruit
  • 1 tbsp White Wine Vinegar
  • 1 tsp Salt
  • 1/8 tsp Black Pepper

Instructions

  • Gather all the ingredients.
    Asian Style Oxtail Borscht Soup Recipe (1)
  • Sprinkle salt and pepper oxtail and set aside.
    Asian Style Oxtail Borscht Soup Recipe (2)
  • Chop tomatoes, celery, onion, cabbage and set aside.
    Asian Style Oxtail Borscht Soup Recipe (30)
  • In a cast iron pan, heat 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside.
    Asian Style Oxtail Borscht Soup Recipe (32)
  • In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.
    Asian Style Oxtail Borscht Soup Recipe (33)
  • Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
    Asian Style Oxtail Borscht Soup Recipe (37)
  • 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.
    Asian Style Oxtail Borscht Soup Recipe (38)

Video

Nutrition

Calories: 665kcal | Carbohydrates: 6g | Protein: 74g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 249mg | Sodium: 1950mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 677IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 10mg

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2 Comments

  1. Can I do this with an instant pot?

    • LowCarbingAsian

      Hey Ann! Yes you can! We’ve made something similar before in the instapot, but didn’t write the exact times down.

      Looking at the recipe, I would say 45-60 minutes high pressure for the initial step, then release pressure, add seasoning and cook for another 15 minutes.

      We also do have whole instapot series planned for sometime this year, so make sure to check back!

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