Gluten 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 rich, earthy comfort. Tender chunks of seared beef chuck simmer low and slow in bone broth alongside grated beets, carrots, cabbage, and celery until everything melds into a vibrant, deeply flavored bowl. The coconut oil sear on the beef builds a savory crust that pays off big once the whole pot comes together after that long, gentle simmer. Turmeric and ginger add a subtle warmth that rounds out the natural sweetness of the beets, while apple cider vinegar brightens the whole thing at the end. Traditional borscht recipes are naturally built around vegetables and meat, so this one stays true to the spirit of the dish without needing any workarounds — every ingredient here is inherently free of gluten, and the bone broth keeps it that way as long as you choose a compliant brand. A shower of fresh dill and parsley right before serving pulls it all together with a pop of color and herby freshness. It's the kind of soup that tastes even better the next day, making it a smart batch-cook for the week ahead.
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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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