Emulsifier 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 — and this version delivers on every level. Tender chunks of seared beef chuck, earthy grated beets, sweet carrots, and silky cabbage all come together in a rich bone broth that builds serious flavor without any additives or processing aids. For anyone navigating emulsifier-free eating, this recipe is a natural fit because every single ingredient is whole and unprocessed — coconut oil instead of anything refined, homemade or AIP-compliant bone broth, and a splash of apple cider vinegar to brighten the whole pot. The searing step is what sets this apart from a simple dump-and-simmer soup; getting that deep brown crust on the beef before it ever hits the broth means layers of savory depth in every spoonful. Turmeric and ginger add a subtle warmth that plays beautifully against the natural sweetness of the beets, and the long, low simmer lets everything meld into something truly special. A handful of fresh dill or parsley stirred in at the end keeps it vibrant and a little herbaceous. This is the kind of pot you'll want to make on a Sunday and eat all week 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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