Seeds Free Beet & Beef Borscht
Few soups hit as deep as a long-simmered borscht, and this version delivers that earthy, ruby-red richness with tender chunks of beef chuck that practically fall apart after a low, slow braise. The beets are grated rather than cubed, which means they melt into the broth and stain every spoonful with that gorgeous jewel-toned color. Coconut oil, bone broth, apple cider vinegar, and warming spices like turmeric and ginger build a broth that's complex and deeply savory without relying on anything that could sneak in hidden seeds or seed-derived oils. That's often the tricky part with store-bought soups and spice blends — seeds and seed oils have a way of showing up where you least expect them, so cooking from scratch here genuinely matters. The shredded cabbage goes in toward the end so it stays tender with just a little bite, and a handful of fresh dill or parsley on top adds a bright, herby finish. This is the kind of pot you want simmering on the stove on a cold afternoon, filling the kitchen with something that smells like it took all day — because it kind of did, and it's absolutely worth it.
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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)
Can be omittedfresh dill
- 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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