Chicken Free Beet & Beef Borscht
This deeply satisfying Eastern European soup is built on tender, slow-simmered beef chuck, earthy grated beets, and a vibrant broth that turns a stunning ruby red in the pot. The beef is seared first to build a rich, caramelized base, then braised low and slow until it practically falls apart — the kind of depth that makes a bowl feel like a full meal. Coconut oil, bone broth, apple cider vinegar, and warming spices like turmeric and ginger give the whole thing a nourishing backbone without relying on any poultry or poultry-based stock, so it's completely free of chicken in every layer. Shredded green cabbage goes in toward the end, soaking up all that beet-stained broth while keeping just enough texture to make each spoonful interesting. A finishing hit of fresh dill and parsley brightens everything up and makes the bowl look as good as it tastes. Whether you're navigating a poultry sensitivity or simply want a hearty, flavor-packed soup that doesn't cut corners, this borscht delivers without compromise.
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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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