Carrageenan Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, cold-weather soups that earns its place on the table through sheer depth of flavor — earthy beets, tender braised beef, sweet carrots, and silky cabbage all coming together in a rich, ruby-red broth. The beef chuck is seared hard in coconut oil before anything else happens, which builds a savory foundation that carries the whole pot. Bone broth keeps things clean and nourishing, while apple cider vinegar and a touch of turmeric and ginger add brightness and warmth without relying on any processed thickeners or stabilizers. That matters here, because carrageenan has a way of sneaking into store-bought broths and dairy-based garnishes — sticking to homemade or a carefully sourced AIP-compliant broth keeps this bowl exactly what it should be. The long, low simmer does the heavy lifting, coaxing the beef into fork-tender pieces and letting every vegetable meld into something that tastes like it's been on the stove all day. A handful of fresh dill and parsley stirred in at the end lifts the whole thing and makes it feel finished. This is the kind of recipe you make once and then find yourself craving every time the temperature drops.
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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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