AIP Friendly Beet & Beef Borscht
This deeply colored, slow-simmered soup is the kind of bowl that warms you from the inside out — earthy beets, tender shredded beef, sweet carrots, and silky cabbage all coming together in a rich, herb-scented broth. It's hearty enough to feel like a proper meal, yet every single ingredient is clean and compliant, which is genuinely hard to pull off with a recipe this satisfying. Traditional borscht often leans on nightshade-based seasonings or dairy toppings, so this version swaps those out for turmeric, ground ginger, and apple cider vinegar to build that same bright, complex depth without anything that conflicts with an elimination-style approach. The beef is seared first to develop a deep crust, then slow-simmered in bone broth until it's fall-apart tender — that long, low cook is what makes the whole pot taste like it's been going all day. A splash of apple cider vinegar at the end lifts everything and keeps the beet color vivid. Fresh dill or parsley stirred in just before serving adds a pop of brightness that makes the whole thing feel finished and restaurant-worthy. It makes six servings, so it's ideal for batch cooking and tastes even better the next day.
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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)
Can be omittedfresh dill
- 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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