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.
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Monk Fruit or Swerve
White Wine Vinegar
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.