Lactose 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 earthy, tangy, slow-cooked magic. The star is a generous amount of fresh beets, which give the broth that iconic deep ruby color and a natural sweetness that plays beautifully against the apple cider vinegar. Tender chunks of seared beef chuck add serious body and richness, while cabbage, carrots, and celery round out the bowl with hearty texture. Traditional borscht often gets finished with a dollop of sour cream, which is where things get tricky for anyone avoiding dairy — but this recipe skips it entirely without sacrificing any depth or satisfaction. Coconut oil handles the searing and sautéing, and a rich bone broth forms the backbone of the soup, so the flavor is full and complex all on its own. Turmeric and ginger add a subtle warmth that feels right at home alongside the classic aromatics. Fresh dill and parsley stirred in at the end bring a bright, herby finish that makes every 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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