Cashew Free Beet & Beef Borscht
Few soups hit as deeply as a proper borscht, and this beef-and-beet version is the kind of pot that fills your whole kitchen with warmth before you've even sat down. Tender chunks of seared chuck swim alongside earthy grated beets, sweet carrots, and silky cabbage in a rich bone broth that gets a bright lift from apple cider vinegar. The turmeric and ginger add a subtle, almost mysterious depth that keeps every spoonful interesting. Because the ingredient list is built entirely around whole vegetables, quality meat, and coconut oil, there's no need to scan labels or worry about hidden nut-based thickeners sneaking into your bowl. The beef is seared first for serious flavor, then slow-simmered until it practically melts — no shortcuts, just technique. A scatter of fresh dill and parsley at the end keeps things vibrant and a little fancy without any extra effort. This is the kind of deeply satisfying, nourishing soup 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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