High Fructose Corn Syrup Free Beet & Beef Borscht
This deeply satisfying borscht is the kind of pot that fills your whole kitchen with warmth — earthy beets, tender braised beef, and a broth that's rich, tangy, and layered with turmeric and ginger. The beef chuck is seared until deeply browned before slow-simmering in bone broth, which builds a savory depth that no shortcut can replicate. Shredded cabbage goes in toward the end so it stays tender with just a little bite, and a splash of apple cider vinegar at the finish brightens the whole bowl beautifully. For anyone avoiding high fructose corn syrup, the challenge with hearty soups like this is often the store-bought broth or canned shortcuts hiding sweeteners in the ingredient list. This recipe sidesteps all of that — every ingredient is whole and straightforward, from the coconut oil used for searing to the homemade or carefully sourced bone broth that forms the base. There's nothing processed or sweetened tucked into the lineup, just real vegetables, good meat, and honest seasoning. Finish it with fresh dill and parsley for a pop of color and brightness that makes the whole bowl feel a little special.
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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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