Nitrate & Nitrite Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, soul-warming soups that earns its place at the table all year long — and this version is built entirely from whole, clean ingredients with no cured meats, processed broths, or hidden additives to worry about. That matters more than it might seem, because traditional recipes often sneak in smoked sausage or store-bought stock loaded with preservatives. Here, beef chuck is seared until deeply browned, then slow-simmered in bone broth until it practically falls apart, giving you rich, meaty flavor the honest way. Earthy grated beets, sweet carrots, and tender cabbage round out the pot, while turmeric, ginger, and a splash of apple cider vinegar add warmth and brightness without relying on anything processed. The result is a vivid, ruby-red bowl that tastes like it took all day — because in the best possible way, it kind of did. Fresh dill and parsley scattered on top at the end bring a pop of herby freshness that ties everything together beautifully.
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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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