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.
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


  • 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


  • 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.