Honey Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, soul-warming soups that earns its place at the table on any cold night, and this version delivers every bit of that hearty Eastern European comfort. Tender chunks of seared beef chuck slow-simmer in a rich bone broth alongside earthy grated beets, sweet carrots, celery, and shredded cabbage until everything melds into something truly spectacular. The apple cider vinegar adds a gentle brightness that balances the natural sweetness of the beets without leaning on any sweetener at all — making this completely safe for anyone avoiding honey or other added sugars. Turmeric and ginger bring a subtle warmth that rounds out the broth in a way that feels complex but comes together with pantry staples. Searing the beef in batches before building the soup is the kind of small step that pays off enormously, creating deep, caramelized flavor that carries through every spoonful. A finish of fresh dill and parsley keeps things vibrant and a little herbaceous right before serving. This is the kind of pot you'll want to make on a Sunday and eat all week long.
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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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