Turkey Free Beet & Beef Borscht
Borscht is one of those deeply satisfying soups that warms you from the inside out, and this beef and beet version is rich, earthy, and built for a cold night. Tender chunks of seared chuck simmer low and slow in bone broth until they practically fall apart, while grated beets, carrots, and shredded cabbage give the pot that gorgeous ruby color and hearty body. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. Turmeric and ginger add a subtle warmth that makes this feel a little more complex than your average weeknight stew. The whole thing comes together in a single Dutch oven, which means less cleanup and more time enjoying a bowl topped with fresh dill and parsley. Every ingredient here is straightforward and easy to source, so there's no guesswork about what's actually in your pot — just honest, nourishing food that delivers on every level.
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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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