Rice Free Beet & Beef Borscht
Few soups deliver the kind of deep, soul-warming satisfaction that a long-simmered borscht does, and this version earns every bit of that reputation. Tender chunks of seared beef chuck, earthy grated beets, sweet carrots, and silky cabbage all come together in a rich bone broth that turns a gorgeous, jewel-toned ruby in the pot. Searing the beef first builds a serious flavor foundation, and the apple cider vinegar added at the end brightens the whole bowl without masking any of that slow-cooked depth. Turmeric and ginger give the broth a subtle warmth that feels both grounding and a little unexpected in a classic Eastern European-style soup. The whole thing is naturally grain-free from start to finish — no fillers, no starchy thickeners, just vegetables, quality meat, and good broth doing all the work. A scatter of fresh dill and parsley over the top right before serving adds a pop of color and a herby lift that ties everything together beautifully. This is the kind of pot you want simmering on the stove on a cold afternoon.
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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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