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The Big 10 Paleo Spiralizer Cookbook 10This is a variation on the borscht recipe you may have seen in my first book, but here we’re doubling down on beets and serving the soup with a crispy beet noodle topping. We’re also blending the soup this time so it’s nice and smooth. I love the way rich beef broth, beets, and lots of herbs and veggies come together for a healthy, comforting bowl. You can always use your own homemade beef broth, but I find that store-bought is just fine, and it makes this recipe a lot more manageable.

  • Yield: 6 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 45 Minutes


  • 8 cups beef broth
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried oregano
  • Salt
  • Freshly ground black pepper
  • 2 dried bay leaves
  • 4 beets, peeled, 3 grated and 1 spiralized
  • ¼ cup fresh dill, minced
  • 2 tablespoons red wine vinegar
How to Make It
  1. In a medium saucepan over medium-high heat, bring the broth to a boil. Reduce the heat to low and simmer.
  2. In a larger saucepan over medium heat, heat 2 tablespoons of olive oil and sauté the onion and garlic for about 5 minutes, until tender.
  3. Add the carrots, celery, and oregano. Season with salt and pepper and cook on low for 7 to 8 minutes, or until the veggies become fork-tender.
  4. Carefully transfer the simmering broth to the pot with the vegetables. Add the bay leaves and continue to simmer for 10 minutes.
  5. Add the grated beets to the soup and simmer for an additional 15 minutes.
  6. While the soup is cooking, in the saucepan you heated the broth in, over medium-high heat, fry the spiralized beet noodles in the remaining 1 tablespoon of olive oil until they start to get crispy, 6 to 7 minutes.
  7. Remove the soup from the heat and carefully blend with an immersion blender (you can also transfer it to a blender if you don’t have an immersion blender; just be careful and leave enough room that the top doesn’t pop off!).
  8. Once the blending is complete, add the dill and stir in the red wine vinegar. Serve the soup topped with the crispy beet noodles.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
165 kcal
Calories from Fat:
81 kcal
% Daily Value*
Total Fat
9 g
Trans Fat
0.0 g
1.287 mg
13 g
Dietary Fiber
3 g
9 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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