Keto Eastern European foods

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Keto Eastern European foods: low-carb delicacies from the east[edit | edit source]

Eastern European cuisine, encompassing countries like Russia, Ukraine, Bulgaria, Romania, and Slovakia, often includes hearty soups, flavorful stews, and various meat dishes. Many traditional foods can be adapted to fit the keto diet without sacrificing the flavors that make them unique and beloved.

Russia[edit | edit source]

Thinly sliced beef cooked in a creamy sauce, traditionally served with noodles or rice. For a keto version, serve over zucchini noodles or cauliflower rice. Use full-fat sour cream for the sauce.

Traditional Russian pancakes. Make a keto-friendly version using almond flour, cream cheese, eggs, and a keto-approved sweetener. Top with sour cream or smoked salmon.

Ukraine[edit | edit source]

A famous beet soup. For a keto version, reduce the amount of beets and replace potatoes with turnips or radishes. Ensure there's plenty of beef or pork for protein and fat.

Cabbage leaves stuffed with a mixture of meat and rice. For the keto adaptation, replace rice with cauliflower rice.

Bulgaria[edit | edit source]

A traditional Bulgarian dish made of pork or chicken cooked with mushrooms, onions, and wine. Served as is for a keto-friendly meal.

A layered pastry filled with cheese and eggs. Use a keto-friendly dough made from almond flour and mozzarella cheese, and fill with feta or Bulgarian cheese.

Romania[edit | edit source]

A traditional cornmeal dish similar to polenta. For a keto version, prepare a similar texture dish using cauliflower rice and cheese.

Cabbage or vine leaves stuffed with meat and rice. For the keto adaptation, replace rice with cauliflower rice.

Slovakia[edit | edit source]

Potato dumplings with sheep cheese. Create a keto-friendly version using a dumpling made from almond flour, cream cheese, and eggs. Top with bryndza (a type of sheep cheese) and bacon.

A hearty sauerkraut soup made with sausage and mushrooms. For the keto version, ensure no starchy ingredients are added.

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Contributors: Prab R. Tumpati, MD