Gelatin Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this one earns its place at the table with tender braised beef, earthy grated beets, and a broth that turns a stunning ruby red. The beef chuck gets a proper sear in coconut oil before everything comes together low and slow, building layers of flavor that taste like they took all day — because they kind of did, in the best way. Bone broth forms the backbone of the soup, giving it that rich, satisfying body without relying on any thickeners or gelling agents that can sneak into store-bought versions. Apple cider vinegar brightens the whole pot, and turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average weeknight bowl. Cabbage goes in toward the end so it stays tender with just enough bite, and a handful of fresh dill or parsley on top pulls everything together beautifully. It's a deeply nourishing, naturally wholesome recipe where every ingredient is straightforward and easy to verify — no hidden additives, no guesswork.
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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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