Paraben Free Beet & Beef Borscht
This deeply satisfying borscht is everything a cold-weather soup should be — rich, earthy, and layered with flavor from slow-simmered beef chuck, vibrant grated beets, and a bone broth base that makes the whole pot taste like it's been cooking all day. The beef is seared first in coconut oil until deeply browned, which builds a savory foundation that carries through every spoonful. Turmeric and ginger add a gentle warmth, while a splash of apple cider vinegar at the end brightens the whole bowl and balances the natural sweetness of the beets and carrots. For anyone navigating a paraben-free lifestyle, the challenge with store-bought soups and broths is that processed ingredients and preservatives can sneak in through the back door. This recipe keeps things clean by relying on whole vegetables, fresh aromatics, and a quality bone broth — homemade or a compliant brand — so you stay in full control of what goes into the pot. The cabbage goes in toward the end, simmering just long enough to turn tender while holding a little texture, which keeps the soup from feeling heavy or one-note. Finish with fresh dill and parsley if you have them on hand — they add a bright, herby lift that makes the whole bowl feel complete.
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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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