Citric Acid Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, cold-weather soups that feels like it was made to warm you from the inside out — earthy beets, tender braised beef, and a broth that turns a stunning ruby red. The challenge with most versions is that they lean on tomatoes or tomato paste for body and tang, which puts them firmly off the table for anyone avoiding citric acid. This recipe sidesteps that entirely, using apple cider vinegar to deliver that signature brightness and depth without any problematic additives. The beef chuck gets a proper sear in coconut oil first, building a rich, savory base before everything slow-simmers together in bone broth with turmeric, ginger, and bay leaves. Shredded cabbage goes in toward the end so it stays tender with just enough bite, and fresh dill and parsley finish each bowl with a pop of herby freshness. Every ingredient here is straightforward and easy to verify, which means you can focus on the cooking instead of squinting at labels. It's a hearty, nourishing bowl that doesn't ask you to compromise on flavor or comfort.
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!