Wheat Free Beet & Beef Borscht
Borscht is one of those deeply satisfying, soul-warming soups that earns its place on the table every single time, and this version delivers on every level. Tender chunks of seared beef chuck, earthy grated beets, sweet carrots, and silky cabbage all come together in a rich bone broth that's been brightened with apple cider vinegar and warmed with turmeric and ginger. The result is a bowl that's complex, vibrant, and genuinely comforting — the kind of thing you'll want to make on a cold afternoon and eat straight from the pot. For anyone navigating a wheat-free lifestyle, traditional soups can be a minefield of hidden thickeners and grain-based additives lurking in store-bought broths or spice blends. This recipe sidesteps all of that by building its body naturally — the beets and cabbage break down just enough to give the broth a gorgeous, velvety depth without a single grain in sight. Coconut oil handles the searing, and an AIP-compliant bone broth keeps the base clean and trustworthy from the very first ladle. A finishing scatter of fresh dill and parsley lifts the whole thing with a pop of herby brightness that makes it feel restaurant-worthy right at home.
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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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