Macadamia Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this version — built on tender braised beef chuck and earthy grated beets — is the kind of bowl that warms you from the inside out. The broth turns a stunning ruby red as the beets cook down, and the combination of turmeric, ginger, and apple cider vinegar gives it a brightness that keeps every spoonful interesting. Searing the beef first in coconut oil before the long, slow simmer is what makes the difference between a flat soup and one with real depth and body. Carrots, celery, and shredded cabbage round out the vegetables, so you get texture and sweetness layered throughout. Bone broth forms the base, making this feel genuinely nourishing rather than just filling. For anyone navigating tree nut concerns, this recipe is naturally free of macadamias and any nut-based ingredients — every component is straightforward and easy to verify. Finish your bowl with a scatter of fresh dill and parsley, and you've got a meal that looks as good as it tastes.
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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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