Dairy Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, cold-weather soups that warms you from the inside out, and this version delivers every bit of that earthy, tangy, slow-cooked magic. The star is those gorgeous grated beets, which bleed their jewel-toned color into the broth and create a soup that looks as dramatic as it tastes. Tender chunks of seared beef chuck add serious richness, while cabbage, carrots, and celery round out the bowl with hearty texture. Coconut oil stands in for butter at every step, and the base is built on bone broth rather than any cream or dairy, so the whole pot is naturally free of milk-based ingredients without any awkward substitutions. A splash of apple cider vinegar at the end brightens everything up and gives the broth that classic borscht tang you'd expect. Traditional versions often finish with a generous dollop of sour cream, but this one is so full-flavored on its own that you genuinely won't miss it — especially topped with fresh dill and parsley. It's the kind of recipe that tastes like it simmered all day, because it basically did.
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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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