Legume 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 rich, earthy comfort. Tender chunks of seared beef chuck simmer low and slow in a vibrant bone broth base alongside grated beets, carrots, celery, and shredded cabbage — the result is a bowl that's hearty, colorful, and genuinely hard to stop eating. The beef gets a proper sear first, building a deep, savory crust that adds layers of flavor you just can't rush. Apple cider vinegar brightens the whole pot, while turmeric and ginger give it a subtle warmth that feels almost medicinal in the best possible way. Every ingredient here is straightforward and whole — no beans, no lentils, no legume-based thickeners hiding anywhere — so it fits cleanly into a legume-free approach without any workarounds or substitutions. Fresh dill and parsley stirred in at the end add a pop of herby freshness that ties everything together beautifully. This is the kind of recipe that tastes even better the next day, making it a smart one to batch cook for the week.
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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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