Lupin Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this version delivers that rich, earthy, ruby-red magic with tender braised beef and a broth that tastes like it's been simmering all day. The beets are coarsely grated so they melt into the soup and stain everything that gorgeous deep crimson, while the carrots, celery, and cabbage add body and a gentle sweetness. Searing the beef chuck in coconut oil before the long simmer builds a savory, caramelized base that makes the whole pot taste more complex than the ingredient list might suggest. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy, and turmeric and ginger add a subtle warmth that makes this feel a little more interesting than a classic recipe. For anyone navigating lupin avoidance, this is the kind of hearty, filling bowl that can be genuinely hard to find — no flour-based thickeners, no legume derivatives, just clean whole ingredients doing all the work. Bone broth ties it all together with a silky, collagen-rich depth that no store-bought shortcut can quite replicate. Finish with a handful of fresh dill and parsley and you've got a bowl that looks stunning and tastes even better.
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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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