Cinnamon Free Beet & Beef Borscht
Borscht is one of those deeply satisfying cold-weather soups that fills the kitchen with an earthy, savory aroma before you've even sat down to eat. This version builds serious depth by searing beef chuck until it's deeply browned, then letting it simmer low and slow in bone broth until it's fall-apart tender. The grated beets give the broth that iconic ruby color, while carrots, celery, cabbage, and a splash of apple cider vinegar round out every spoonful with brightness and body. For anyone avoiding cinnamon, warming soups can be a minefield — many spiced broths and Eastern European-inspired recipes sneak it in alongside other aromatics. Here, the heat and complexity come entirely from turmeric and ground ginger, so you get a beautifully layered flavor without any of the usual concern. Every ingredient is straightforward and easy to verify, which makes this a genuinely stress-free cook. Finish each bowl with a scatter of fresh dill and parsley and it looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!