Description
A rich, creamy vegetable soup with sauerkraut, tomatoes, cauliflower, coconut milk, and plenty of dill. Optional dill pickle juice adds an extra tangy, savory kick to the broth.
Yield: 8 servings of about 1 cup (240g) each or 6 servings of about 1⅓ cups (320g) each, totaling 8 cups (1,920g) ✎
Prep Time: 15 minutes | Cook Time: 30-40 minutes
Storage: refrigerated for up to 5 days.
Ingredients
Instructions
-
In a large saucepan, heat the oil on medium-low heat. When hot, add the vegetables and sauté for 5 minutes. Stir often and adjust heat as necessary. If using a fat-based bouillon cube, you can add it now to melt it.
-
Add all remaining ingredients, apart from the green onion, to the pan. Bring to a simmer, reduce to low heat, cover with a well-fitted lid, and cook for 25-30 minutes, or until cauliflower is fork-tender.
-
Blend a small portion of the soup. This can be done with a few pulses of a heat-safe immersion blender in the pan, or by putting a couple ladles worth of soup in a heat-safe blender, blending it, and then returning it to the pot.
This step is optional, but adds creaminess and body to the broth. The soup is equally good unblended. -
Add the green onion, cover, and simmer for an additional 5 minutes.
-
Divide into desired number of servings — e.g. 8 x 240g (1 cup) or 5 x 385g (~1½ cups) — and enjoy hot. Top with additional chopped dill, green onion, and black pepper if desired.
Soup yield can vary quite a bit depending on lid fit and subsequent water loss while cooking. If you want to be sure of your serving sizes, I suggest weighing or measuring the final product and dividing the amount into your desired servings. Note that blended soups often reduce in size once stored, so weight is a better metric than milliliters.
Used to Make This Recipe
This website uses "geni.us" links. Genius links direct you to products on your regional marketplace. If a product is not available in your part of the world, a similar product or a search for similar products will be displayed instead. You can see all the kitchen equipment and gadgets I use or recommend here.
Nutrition Facts
Servings 8
Serving Size about 1 Cup (240g) | ⅛ recipe
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 19g30%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g12%
- Protein 2.5g5%
- Net Carbs 5g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- Coconut oil has a more similar meltiness and mouthfeel to animal-based fats, and butter and cream are typical ingredients in the borscht made where I grew up. This is why I prefer it in this recipe. Palm oil would be another option with a similar quality.
- Vegetable broths are often high in net carbs due to added sugars and starches, so check your labels. I use Edward & Sons bouillon cubes, which have almost no carbs, and water. If you can only get high-carb veggie broths and that doesn't fit your macros, this soup would probably be fine made with just the water.
- If you can't get crushed or finely diced canned tomatoes, you can use chopped/diced tomatoes. They can be mashed with a fork to have a more crushed tomato texture.
- The pickle juice might make this soup overly salty for some palates, especially if the broth or sauerkraut you've used are saltier than mine. For me, it make this soup addictively delicious. In place of the pickle juice, you could also use additional vegetable broth, a neutral-flavored plant-milk, or additional canned coconut milk.
