Hazelnut Free Beet & Beef Borscht
Few soups hit as deep as a long-simmered borscht, and this version earns every spoonful. Tender chunks of seared beef chuck melt into a vivid, ruby-red broth built from grated beets, sweet carrots, and shredded cabbage — the kind of bowl that warms you from the inside out. Coconut oil stands in as the cooking fat, and bone broth forms the rich, collagen-packed base, so the whole thing comes together without a single nut or nut-derived ingredient in sight. A splash of apple cider vinegar at the end brightens the earthiness of the beets, while turmeric and ginger add a subtle warmth that makes the broth taste like it's been going for days. The technique matters here — searing the beef in batches before the long, low simmer is what gives the soup its deep, savory backbone. Finish each bowl with a scatter of fresh dill and parsley if you have them on hand, and you've got a dish that looks as stunning as it tastes.
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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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