Gut Friendly Beet & Beef Borscht
Few soups deliver as much depth and nourishment as a slow-simmered borscht built on a foundation of bone broth and tender braised beef. The combination of earthy beets, sweet carrots, and shredded cabbage creates a broth that's richly colored and genuinely satisfying — the kind of bowl that feels restorative from the first spoonful. Bone broth is the backbone here, bringing collagen and gut-supportive goodness that store-bought stock simply can't match, and using an AIP-compliant brand keeps everything on track if you're being careful about ingredients. Apple cider vinegar adds a gentle brightness that balances the sweetness of the beets while also supporting digestion, and the turmeric and ginger layer in subtle anti-inflammatory warmth without overwhelming the classic flavor profile. Searing the beef in coconut oil before the long simmer builds a savory, caramelized depth that makes this feel far more complex than the ingredient list suggests. The cabbage goes in toward the end so it stays tender with just enough bite, keeping the texture interesting all the way to the bottom of the bowl. Finish with fresh dill and parsley for a pop of color and herby freshness that ties the whole thing together beautifully.
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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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