Rye Free Beet & Beef Borscht

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

Borscht is one of those deeply satisfying, cold-weather soups that warms you from the inside out, and this version delivers every bit of that earthy, tangy, slow-simmered magic. Tender chunks of beef chuck are seared until deeply browned, then braised low and slow in bone broth alongside grated beets, carrots, cabbage, and a bright hit of apple cider vinegar — the result is rich, vibrant, and layered with flavor. Traditional borscht recipes can sometimes call for rye bread on the side or rye-based thickeners, but this one is built entirely around whole vegetables, meat, and broth, so there's nothing to swap or second-guess. Turmeric and ginger add a subtle warmth that plays beautifully against the natural sweetness of the beets, while the vinegar keeps everything tasting fresh and alive. Coconut oil handles the searing duty and adds just a whisper of richness without weighing the broth down. A finishing scatter of fresh dill and parsley makes the whole bowl look as gorgeous as it tastes. This is the kind of recipe you'll want to make on a Sunday and eat all week long.

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Ingredients

6 servings

For the soup

1.5 lb beef chuck, cut into 1-inch cubes
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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