Citrus Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this version — built on tender braised beef chuck and earthy grated beets — is the kind of bowl that warms you from the inside out. The broth turns a stunning ruby red as the beets cook down, and the combination of turmeric, ginger, and apple cider vinegar gives it a complexity that tastes like it simmered all day (because it kind of does, in the best way). For anyone navigating a citrus-free lifestyle, borscht can actually be a natural fit — the brightness here comes entirely from apple cider vinegar rather than lemon juice, so there's no need to swap anything out or worry about hidden citrus in the base. The beef is seared in batches until deeply browned before joining the pot, which builds a savory backbone that store-bought shortcuts simply can't replicate. Bone broth, shredded green cabbage, carrots, and celery round out the vegetables into something hearty and genuinely satisfying. A handful of fresh dill and parsley stirred in at the end keeps things lively without adding any citrus-derived brightness. This is the kind of recipe you'll want on rotation all winter long.
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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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