Oats Free Beet & Beef Borscht
Few soups deliver the kind of deep, soul-warming satisfaction that a slow-simmered borscht does, and this version is a genuinely stunning bowl — earthy beets, fork-tender beef chuck, and a broth that turns a gorgeous ruby red as everything melds together. The beef is seared in coconut oil until deeply browned before the long simmer, which builds a savory backbone that carries the whole pot. Turmeric and ginger add a subtle warmth that plays beautifully against the brightness of apple cider vinegar, and the shredded cabbage stirred in near the end keeps a satisfying bite in every spoonful. For anyone navigating grain-free eating, this recipe is naturally free of any oat-based thickeners or fillers — the body of the soup comes entirely from the vegetables and rich bone broth, so there is nothing hidden to worry about. A finishing scatter of fresh dill and parsley lifts the whole thing and makes it look as impressive as it tastes. This is the kind of recipe that rewards patience and fills the kitchen with an aroma that is almost impossible to resist.
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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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