Seed Oil Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this version delivers that earthy, ruby-red richness with tender chunks of slow-simmered beef chuck and a broth that's genuinely built from scratch. The secret to the color and body is grated beets cooked down with carrots, celery, and onion before the liquid even goes in — it's a technique that makes every spoonful taste like it's been on the stove all day. Coconut oil stands in as the cooking fat throughout, which means there's no canola, soybean, or sunflower oil anywhere near the pot. The bone broth base adds a savory depth that store-bought shortcuts simply can't replicate, and the apple cider vinegar at the end brightens the whole thing without any processed additives. Turmeric and ginger give the soup a subtle warmth that plays beautifully against the natural sweetness of the beets and cabbage. A finish of fresh dill and parsley keeps it feeling vibrant and alive rather than heavy. This is the kind of bowl that earns a permanent spot in your cold-weather rotation.
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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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