Pistachio Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this beef-and-beet version is the kind of pot that makes the whole kitchen smell incredible. Tender chunks of seared chuck simmer low and slow in a rich bone broth alongside earthy grated beets, sweet carrots, and shredded cabbage until everything melds into something genuinely soul-warming. The apple cider vinegar brightens the whole bowl, and turmeric and ginger add a subtle warmth that keeps each spoonful interesting. Tree nut concerns can sneak into unexpected places — spice blends, flavored broths, restaurant soups — but every ingredient here is straightforward and easy to verify at the store. Coconut oil handles the searing, and the recipe calls for an AIP-compliant or homemade bone broth, so you stay in full control of what goes into the pot. A finish of fresh dill and parsley lifts the color and flavor right before serving, making it look as good as it tastes. This is the kind of deeply satisfying, no-compromise meal you'll want on rotation all winter long.
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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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