Fructose Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this beef-and-beet version is the kind of thing that warms you from the inside out. Tender chunks of seared chuck simmer low and slow in rich bone broth alongside earthy beets, sweet carrots, and silky cabbage until everything melds into something genuinely spectacular. The apple cider vinegar adds a bright, tangy lift that balances the natural sweetness of the vegetables without tipping the fructose load — a detail that matters a lot when you're navigating this kind of eating. Managing fructose intake often means steering clear of onion-heavy or fruit-laden dishes, but this recipe keeps things grounded with modest aromatics and whole, low-fructose vegetables that work beautifully together. Beets do contain some natural sugars, but the portion here is spread across a generous pot of soup, making each serving far more manageable than it might seem at first glance. Coconut oil, bone broth, and a handful of warming spices like turmeric and ginger round out the base without introducing any sneaky high-fructose ingredients. Finish each bowl with a scatter of fresh dill or parsley and you've got a deeply satisfying, nourishing meal that looks and tastes like it took serious effort — even if your Dutch oven did most of the work.
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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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