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Borscht is such a versatile soup. There are so many different types you can make! Last summer I went a little borscht-crazy and had a few months where there was pretty much a pot of borscht sitting in the fridge at all times. After that I had to have a few more months where nobody even mentioned the word borscht around me, but now I’m back in borscht making business! Here is a recipe that is paleo, dairy and nightshade free, and has a little extra kick of protein.


Preparation time: 20 minutes
Cook time: 1 hour

Makes: 12 cups of borscht (3L)




  • 1 medium green cabbage, grated
  • 1.5L chicken broth
  • 2 carrots, chopped
  • 2 red beets, grated
  • 2 sweet potatoes, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cans full fat coconut milk
  • 3 tbsp gelatin powder
  • 1 tbsp basil
  • 2-3 tbsp dill
  • sea salt to taste


Grate the cabbage and transfer to a large soup pot with the chicken broth. Bring to a boil and then simmer. While soup is coming to boil, chop the carrots and onions and add to the pot. Add grated beets, minced garlic, and chopped sweet potatoes to pot as well. Simmer for 45 minutes or until cabbage becomes tender and carrots are cooked, then add coconut milk, spices, gelatin powder, and sea salt. Simmer for another 10 minutes and then serve hot.



I hope you enjoyed this recipe!











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