MSG Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht — earthy, tangy, and rich with slow-cooked beef that practically melts into the broth. The vibrant ruby color comes entirely from freshly grated beets, which soften and bleed into every spoonful alongside tender carrots, silky cabbage, and aromatic garlic. Beef chuck is seared hard in coconut oil before the long simmer, building a savory backbone without relying on any flavor packets, bouillon cubes, or seasoning blends that often sneak in unwanted additives. Bone broth carries the whole thing, and a splash of apple cider vinegar at the end brightens the richness in a way that feels both old-world and completely intentional. Turmeric and ginger add a subtle warmth that makes this version feel a little more alive than the classic. Because every ingredient here is whole and straightforward, you never have to second-guess what went into the pot. Finish with a handful of fresh dill or parsley and you've got a bowl that's deeply satisfying from the first spoonful to the last.
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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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