Barley Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this one earns its place at the table with tender braised beef, earthy grated beets, and a rich bone broth base that turns gloriously ruby-red as it simmers. The beef chuck gets a proper sear in coconut oil before anything else happens, building a savory foundation that carries through every spoonful. Beets, carrots, celery, and cabbage all go in at the right moments so nothing turns to mush — the cabbage especially keeps a satisfying bite even after its time in the pot. A splash of apple cider vinegar at the end brightens the whole bowl and balances the natural sweetness of the beets in a way that feels almost effortless. Turmeric and ginger add a subtle warmth that makes this feel nourishing rather than heavy. For anyone navigating grain restrictions, this is the kind of hearty, deeply satisfying meal that proves you are not missing a thing — every ingredient here is whole and straightforward, with no hidden grains or fillers to second-guess. Finish with fresh dill and parsley if you have them, because that pop of green on top is the final detail that makes the bowl look 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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