Mushroom 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 hearty, earthy comfort. Tender chunks of seared beef chuck swim alongside vibrant grated beets, sweet carrots, silky cabbage, and a rich bone broth base that builds serious depth of flavor. The apple cider vinegar brightens the whole pot at the end, cutting through the richness in a way that keeps every spoonful balanced and lively. Turmeric and ginger add a subtle warmth that makes this feel a little more complex than your average weeknight stew. For anyone navigating a diet that excludes fungi, this recipe is completely straightforward — every ingredient on the list is clean and easy to verify, with no sauces, stocks, or seasoning blends that might sneak in unwanted additions. The technique is approachable too: a solid sear on the beef, a long gentle simmer, and a final handful of fresh herbs if you want a little brightness in the bowl. It's the kind of recipe you'll come back to all winter long.
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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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