Walnut Free Beet & Beef Borscht
Borscht is one of those deeply satisfying soups that warms you from the inside out, and this version delivers on every level — tender braised beef, earthy grated beets, sweet carrots, and silky cabbage all simmered together in a rich bone broth. The sear on the beef chuck is what sets this apart from a simple weeknight pot of soup; those deeply browned edges build a savory backbone that carries the whole bowl. Apple cider vinegar brightens the broth at the end, cutting through the richness and making the beet flavor pop in the best possible way. Turmeric and ginger add a subtle warmth that feels intentional without overpowering the classic Eastern European soul of the dish. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just honest, whole-food cooking. Finish each bowl with a scatter of fresh dill and parsley if you have them on hand, because the herby freshness against that deep ruby broth is genuinely hard to beat.
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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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