Pecan Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, soul-warming soups that earns its reputation the moment the first spoonful hits your lips — earthy beets, tender braised beef, and a broth that's rich with color and complexity. The beef chuck gets a proper sear in coconut oil before slow-simmering in bone broth, which builds a savory depth that store-bought shortcuts simply can't replicate. Turmeric and ginger add a subtle warmth that plays beautifully against the natural sweetness of the beets and carrots, while a splash of apple cider vinegar at the end keeps everything bright and balanced. Shredded cabbage goes in toward the final stretch, soaking up all that gorgeous crimson broth without losing its gentle texture. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about unexpected add-ins sneaking into your bowl. A scatter of fresh dill and parsley over the top ties it all together with a pop of herby freshness. This is the kind of pot you make on a slow afternoon and find yourself going back to 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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