Pork Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this beef-and-beet version is the kind of thing that warms you from the inside out. Tender chunks of seared chuck swim in a vivid, ruby-red broth alongside grated beets, sweet carrots, and silky shredded cabbage — it's hearty, complex, and genuinely beautiful in the bowl. The beef gets a proper sear in coconut oil before a long, low simmer in bone broth, which builds a richness that tastes like it took all day even when you follow the steps as written. Apple cider vinegar brightens the whole pot at the end, cutting through the earthiness of the beets and keeping every spoonful lively. Turmeric and ginger add a subtle warmth that makes this feel a little more layered than your average weeknight stew. Every ingredient here is straightforwardly meat, vegetables, and pantry staples — no hidden fillers or cured meats to navigate, so what you see is exactly what goes in the pot. Finish with a handful of fresh dill and parsley and you've got a bowl that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!