Capsaicin Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, slow-cooked soups that warms you from the inside out, and this version delivers every bit of that earthy, tangy comfort. The combination of tender braised beef chuck, sweet grated beets, and shredded cabbage simmered in bone broth creates a broth that's rich, vibrant, and layered with flavor. Traditional borscht recipes often sneak in ingredients that can be problematic for those avoiding capsaicin — think spice blends, store-bought broths, or condiments with hidden heat — but every element here is straightforward and easy to verify. Turmeric and ground ginger do the heavy lifting in the spice department, giving the soup warmth and depth without any of the burn. A splash of apple cider vinegar at the end brightens the whole pot and balances the natural sweetness of the beets beautifully. Searing the beef in batches before the long simmer is the kind of step that makes a real difference, building a savory base that carries through every spoonful. Finish it with fresh dill and parsley for a little color and brightness, and you've got a bowl that feels both nourishing and genuinely special.
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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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