Artificial Food Coloring Free Beet & Beef Borscht
That deep ruby color in the bowl? It comes entirely from fresh beets — no dye packets, no shortcuts, just real vegetables doing what they do best. This hearty Eastern European soup is built on seared beef chuck, grated beets, carrots, cabbage, and a rich bone broth base, so every drop of color and flavor is completely natural. For anyone navigating labels and trying to avoid synthetic dyes, this is the kind of recipe that makes dinner feel effortless again — the ingredient list is straightforward and every item is exactly what it says it is. The beef gets a proper sear in coconut oil before anything else, which builds a savory depth that carries through the whole pot. Turmeric and ginger add warmth without overwhelming the earthy sweetness of the beets, and a splash of apple cider vinegar at the end brightens everything up beautifully. After a long, low simmer, the beef turns fork-tender and the broth becomes something genuinely special — rich, slightly tangy, and that stunning crimson that makes people stop and ask what you're cooking. Finish it with fresh dill and parsley if you have them on hand, and you've got a bowl that looks as good as it tastes.
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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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