White Borscht

Servings: 5
Calories: 138.7kcal/580.2kJ (per serving)
Fat: 10.0g (per serving)
Carbs: 7.7g (per serving)
Protein: 6.1g (per serving)

About

White borscht is the thicker, creamier, meatier sister to the more recognizable borscht (made with beets). White borscht typically is made with potatoes, so this keto version has a thick base of tender cauliflower. Filled with spices and slices of polish sausage, this rich soup hits the spot!

Please note that Step 3 calls for some additional ingredients not listed in the ingredient list.

Ingredients

6 ounce kielbasa
4 cup tap water
1 ounce leeks, raw
1 ¼ pound cauliflower
1 tablespoon, chopped garlic, fresh
2 gram herbs marjoram by melissa's
2 gram herbs dried bay leaves by melissa's
¼ teaspoon salt
1 teaspoon black pepper, ground

Instructions

Slice your kielbasa polish sausage into thin, round slices and place them in the bottom on a large soup pot. Cook the sausage until it’s golden brown on both sides and some fat has released into the pot.
Put the stove heat very low, and pour in the water. Place on a lid and bring the pot to a boil.
Reduce the heat back to low. Use a slotted spoon to remove the sausage from the water and set it aside for later. Add into the pot of water chopped leeks, chopped cauliflower florets, the garlic, the equivalent of 2 sprigs marjoram and equivalent of 2 bay leaves. Place the lid on the pot again and boil the pot until the cauliflower is very tender.
Take the pot off the stove heat. Remove the bay leaves from the pot. Use an immersion blender the blend the ingredients into a thick, creamy stew with no chunky pieces of cauliflower. Return the pot once more to a simmer over the stove. Return the kielbasa to the soup pot and stir in the salt and pepper.
Leave the lid off the pot this time and openly simmer for about 5 minutes. Serve with freshly chopped parsley, paprika, or fresh dill.