Nutmeg 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 on every level. Tender chunks of seared beef chuck swim alongside earthy grated beets, sweet carrots, silky cabbage, and a rich bone broth base that builds serious depth of flavor. The sear on the beef is key — those browned edges add a savory backbone that carries the whole pot. Apple cider vinegar brightens everything at the end, while turmeric and ginger bring gentle warmth without any of the spice-blend guesswork that can make traditional recipes tricky for people avoiding certain seasonings. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels or worry about hidden spices sneaking in. A handful of fresh dill or parsley stirred in at serving adds a pop of color and freshness that makes the bowl look as good as it tastes. 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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