Black Pepper Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, soul-warming soups that earns its place on the table the moment the color hits the bowl — that stunning ruby red from the beets alone is enough to stop you in your tracks. This version builds serious depth by searing beef chuck until it's deeply browned, then letting it simmer low and slow in bone broth until it practically falls apart. Turmeric and ground ginger step in to add warmth and complexity without any of the heat that black pepper typically brings, making this a genuinely flavorful bowl that doesn't feel like it's missing a thing. The beets, carrots, and cabbage all cook down into something tender and slightly sweet, balanced by a splash of apple cider vinegar that brightens the whole pot. For anyone navigating a sensitivity to pepper, traditional borscht recipes can be a minefield — but every ingredient here is straightforward and easy to verify. A handful of fresh dill or parsley stirred in at the end adds a herby lift that ties everything together beautifully. This is the kind of recipe you'll want to make on a Sunday and eat all week.
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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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