Paleo Beet & Beef Borscht
Borscht has a reputation for being a sour-cream-laden Eastern European classic, but this version strips it back to something deeply nourishing and completely grain- and dairy-free. Tender chunks of seared beef chuck simmer low and slow in rich bone broth until they practically fall apart, while earthy beets, sweet carrots, and shredded cabbage build layers of flavor that feel anything but stripped down. Coconut oil replaces butter for the sear, apple cider vinegar delivers that signature tang, and turmeric and ginger add a subtle warmth that makes the whole pot feel alive. The key move here is getting a deep, caramelized crust on the beef before anything else goes in — that fond on the bottom of the Dutch oven is what gives the broth its backbone. Bone broth keeps it ancestral and gut-friendly, and the whole recipe comes together without a single ingredient that would raise a flag for anyone eating clean. Finish it with a handful of fresh dill and parsley and you have a bowl that looks stunning, tastes complex, and happens to check every box.
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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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