Sesame Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, stick-to-your-ribs soups that earns its place at the table the moment the smell hits you — earthy beets, tender braised beef, and a broth that's rich with color and warmth. This version builds serious depth by searing the beef chuck until it's properly browned before anything else goes into the pot, which pays off in every spoonful. Grated beets, sweet carrots, and shredded cabbage all simmer together in bone broth with a splash of apple cider vinegar that brightens the whole bowl without overpowering it. Turmeric and ginger add a subtle, warming undertone that makes this feel a little more complex than your average weeknight soup. For anyone navigating sesame sensitivities, this recipe is naturally free of the ingredient — no tahini, no sesame oil, no hidden seed-based additions to second-guess. Coconut oil handles the searing beautifully, and every other component is a whole food you can easily verify at the store. Finish it with a scatter of fresh dill and parsley and you've got a bowl that looks as vibrant as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!