Low Sodium Beet & Beef Borscht

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

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Ingredients

6 servings

For the soup

1.5 lb beef chuck, cut into 1-inch cubes
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 tsp fine sea salt, divided, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 lb beets (about 3 medium), peeled and coarsely grated
2 medium carrots, peeled and cut into ¼-inch rounds
2 stalks celery, thinly sliced
3 cups green cabbage, thinly shredded
6 cups bone broth (homemade or aip-compliant brand)
2 tbsp apple cider vinegar
1 tsp turmeric
½ tsp ground ginger
2 bay leaves

For serving

2 tbsp fresh dill, roughly chopped (optional)
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large 6-quart Dutch oven over medium-high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on at least two faces. Transfer the seared beef to a plate and set aside.
2
Reduce the heat to medium. Add the onion and celery to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it does not brown.

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