Caffeine Free Beet & Beef Borscht
This deeply satisfying Eastern European soup is the kind of bowl that warms you from the inside out — rich, earthy, and layered with flavor from slow-simmered beef chuck, vibrant grated beets, and a fragrant broth seasoned with turmeric and ginger. The beef gets a proper sear in coconut oil first, building a savory foundation that carries through every spoonful. Bone broth gives the base real body and depth, while apple cider vinegar brightens everything and keeps the borscht from feeling heavy. Cabbage, carrots, and celery round out the vegetables, making this a genuinely hearty one-pot meal rather than just a pretty red soup. Every single ingredient here is naturally free of caffeine — no tea, coffee, chocolate, or hidden stimulants anywhere in the pot — so it's a completely worry-free choice for anyone keeping a close eye on their intake. A finishing scatter of fresh dill and parsley adds a pop of color and herbal freshness that makes the whole thing feel a little special. It's 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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