Pregnancy Friendly Beet & Beef Borscht
Few soups deliver the kind of deep, nourishing comfort that a slow-simmered borscht does, and this version is built with ingredients that genuinely support a growing body. Tender beef chuck, earthy beets, sweet carrots, and a rich bone broth base come together in a pot that smells absolutely incredible from the moment the aromatics hit the pan. Beets are a standout here — they're packed with folate, which is one of the most important nutrients during pregnancy, and they give the broth that stunning ruby color that makes this soup feel almost celebratory. The beef is seared first for deep, savory flavor, then slow-simmered until it's fall-apart tender, so every spoonful is satisfying and genuinely filling. Bone broth adds collagen and minerals without any of the additives or preservatives you'd find in a lot of store-bought options, making it a smart swap when you're being more intentional about what goes into your meals. Turmeric and ginger bring gentle warmth and anti-inflammatory properties, while the apple cider vinegar brightens the whole bowl at the end. A handful of fresh dill or parsley on top is optional but highly recommended — it lifts the whole thing and makes it look as good as it tastes.
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Learn more →Ingredients
6 servings
For the soup
- 1.5 lb beef chuck, cut into 1-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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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