Soy Free Beet & Beef Borscht
Few soups hit as deep as a proper borscht, and this beef-and-beet version is the kind of pot that fills your whole kitchen with an earthy, savory aroma you won't want to leave. Tender chunks of seared chuck swim alongside grated beets, sweet carrots, and silky shredded cabbage in a rich bone broth that gets a bright lift from apple cider vinegar and warm notes of turmeric and ginger. The sear on the beef is non-negotiable — those deeply browned edges are what give the broth its backbone, so don't rush that step. Coconut oil stands in as the cooking fat, keeping every ingredient in the pot completely free of soy without any compromise on flavor or richness. Store-bought broths can be a minefield of hidden additives, so using a homemade or carefully sourced AIP-compliant bone broth here makes all the difference. A finishing scatter of fresh dill and parsley adds a pop of color and herby brightness that makes the whole bowl feel restaurant-worthy. This is the kind of recipe you make on a slow afternoon and eat all week — it only gets better as it sits.
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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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