Shellfish Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this one earns its place at the table with tender braised beef, earthy grated beets, and a broth that turns a stunning ruby red as it simmers. The beef chuck gets a proper sear first, building a rich, caramelized base before everything comes together low and slow in bone broth spiked with apple cider vinegar, turmeric, and ginger. That combination gives the soup a subtle warmth and brightness that makes each bowl feel both nourishing and complex. Shredded cabbage goes in toward the end so it softens just enough while holding a little texture — a small detail that makes a real difference. Every ingredient here is straightforward and land-based, so there's zero concern about hidden shellfish or seafood-derived additives sneaking into your bowl the way they sometimes do in restaurant versions of Eastern European soups. A handful of fresh dill or parsley stirred in at serving lifts the whole thing and makes it look as good as it tastes. This is the kind of pot you want on the stove on a cold evening.
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!