Brazil Nut Free Beet & Beef Borscht
Few soups hit as deep as a slow-simmered borscht, and this beef and beet version is the kind of bowl that warms you from the inside out. Tender chunks of seared chuck float alongside earthy grated beets, sweet carrots, silky cabbage, and a fragrant broth built on turmeric, ginger, and apple cider vinegar — it's complex, hearty, and genuinely beautiful in the bowl. The beef gets a proper sear in coconut oil before everything comes together in a Dutch oven, which means you're layering real depth of flavor from the very first step. Bone broth forms the backbone of the soup, giving it that rich, almost velvety body that store-bought shortcuts just can't replicate. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, whole, and easy to verify at a glance. A long, low simmer does the heavy lifting, so by the time you're fishing out the bay leaves, the beef is fall-apart tender and the beets have stained everything that gorgeous deep ruby red. Finish with a scatter of fresh dill and parsley and you've got a showstopper that tastes like it took all day — because, honestly, it kind of did.
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!