Asian Style Oxtail Borscht Soup LowCarbingAsian Cover
Print

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.
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

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 Whole Onion
  • 3 Celery Stalks
  • 2 Whole Tomatoes
  • 3 oz 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

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 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside.
  • In a large stove top pot, drizzle about 1 tbsp 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 and bring to boil. Once boiling, lower heat to low, cover and cook 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.

Video