Peanut Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this one earns its place at the table with tender seared beef, earthy grated beets, and a rich bone broth base that builds serious flavor from the ground up. The beef chuck gets a proper sear in coconut oil before the whole pot comes together, which means you get that savory, caramelized depth in every spoonful. Beets, carrots, celery, and shredded cabbage round things out into a hearty, vegetable-packed bowl that feels both rustic and nourishing. A splash of apple cider vinegar and warm spices like turmeric and ginger give the broth a subtle brightness and complexity that keeps it from feeling heavy. For anyone navigating peanut allergies, this recipe is naturally free of any nut-based ingredients or oils — coconut oil handles the cooking fat, and every other component is straightforward whole food. Finished with a scatter of fresh dill and parsley, it's the kind of bowl that looks as vibrant as it tastes. Make a big pot and you'll be glad you did.
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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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