Nightshade Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, cold-weather soups that feels like a hug in a bowl — and this version delivers every bit of that comfort without a single nightshade in sight. Traditional recipes often sneak in tomato paste or paprika for depth and color, but here the gorgeous ruby hue comes entirely from earthy, sweet beets, no workarounds needed. Searing the beef chuck low and slow in a Dutch oven builds a rich, savory base, while bone broth adds body and collagen that makes every spoonful feel genuinely nourishing. Turmeric and ginger step in as the warming spices, giving the broth a subtle complexity that you'd never guess was doing double duty as a nightshade substitute. The cabbage goes in toward the end so it stays tender with just enough bite, and a splash of apple cider vinegar at the finish brightens the whole pot beautifully. Fresh dill and parsley on top are optional, but they add a pop of color and herby freshness that really ties it together. This is the kind of recipe you'll want to make on a Sunday and eat all 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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