Whole 30 Beet & Beef Borscht
Borscht has a reputation for being a labor of love, and this version absolutely delivers on that promise — deeply savory, vibrantly colored, and built on a foundation of seared beef chuck and rich bone broth. The technique matters here: browning the beef in coconut oil before anything else creates a layer of flavor that carries through every spoonful. Grated beets, sweet carrots, and tender cabbage round out the pot, while apple cider vinegar brightens the whole thing and keeps it from feeling heavy. Turmeric and ginger add a subtle warmth that makes this feel a little more complex than your average weeknight soup. Using a compliant bone broth — homemade or from a trusted brand — is the key move that keeps this firmly on track without sacrificing any of the body or depth you'd expect from a long-simmered stew. A shower of fresh dill and parsley at the end is optional, but it adds a pop of color and herbal freshness that really ties the bowl together. This is the kind of recipe that rewards patience and fills the kitchen with an aroma that makes everyone wander in to ask what's cooking.
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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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