Low Sugar Beet & Beef Borscht
Borscht has a reputation for being a little intimidating, but this deeply savory, ruby-red soup is one of the most rewarding pots you can put on the stove. Tender chunks of seared beef chuck, earthy grated beets, sweet carrots, and silky cabbage all simmer low and slow in bone broth until everything melds into something truly spectacular. A splash of apple cider vinegar at the end brightens the whole bowl and balances the natural richness of the meat — no sweetener needed, because the beets and carrots bring all the depth and gentle sweetness on their own. That's the beauty of this recipe: every drop of flavor comes from whole, real ingredients, with zero added sugar hiding in the broth or anywhere else. Turmeric and ginger add a subtle warmth that makes this feel nourishing from the first spoonful to the last. Finish it with a handful of fresh dill and parsley and you've got a bowl that looks stunning and tastes like it took far more effort than it actually did. It's the kind of soup that gets even better the next day, making it a perfect candidate for batch cooking.
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Learn more →Ingredients
6 servings
For the soup
- 1.5 lb beef chuck, cut into 1-inch cubes
- 2 tbsp coconut oil
- 1 tsp fine sea salt, divided, plus more to taste
- 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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