BHA & BHT Free Beet & Beef Borscht
Few soups deliver the kind of deep, earthy comfort that a long-simmered borscht does, and this version is built entirely from whole, unprocessed ingredients — no shortcuts, no additives, no synthetic preservatives hiding in the broth or seasoning packets. That matters more than it might seem, because many store-bought soups and broths quietly contain BHA or BHT as shelf-life extenders, making a homemade pot like this one genuinely hard to replicate from a can or carton. Here, beef chuck is seared in coconut oil until deeply browned, then slow-simmered with grated beets, carrots, cabbage, and bone broth until everything melds into something rich and vivid. Apple cider vinegar brightens the whole pot, while turmeric and ginger add a subtle warmth that plays beautifully against the natural sweetness of the beets. The result is a thick, hearty soup with tender, pull-apart beef and vegetables that still hold just enough texture to feel satisfying. A handful of fresh dill or parsley stirred in at the end keeps things lively and fragrant. It's the kind of meal that tastes like it took all day — because, honestly, it kind of did, and every minute is worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!