Artificial Flavors Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this one earns its place at the table with tender seared beef, earthy grated beets, and a broth that turns a stunning ruby red as it simmers. The flavor comes entirely from real, whole ingredients — coconut oil, bone broth, apple cider vinegar, turmeric, and ginger — so there's no need to second-guess a label or wonder what's hiding behind a vague "natural flavor" listing. That's a bigger deal than it sounds, because many packaged broths and seasoning blends are where synthetic additives tend to sneak in; using a homemade or carefully sourced AIP-compliant bone broth keeps this one genuinely clean. Searing the beef chuck in batches before the long, low simmer builds a savory depth that no flavor packet could replicate. The cabbage goes in toward the end so it stays tender with just a little bite, and a finishing hit of fresh dill and parsley brightens the whole bowl. It's hearty, warming, and completely built from scratch — exactly the kind of recipe that makes you realize you never needed the shortcut in the first place.
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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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