Yeast Free Beet & Beef Borscht
This deeply satisfying borscht is everything a cold-weather soup should be — rich, earthy, and loaded with tender beef and vibrant vegetables that turn the broth a stunning ruby red. The beef chuck gets a proper sear in coconut oil before slow-simmering in bone broth, which builds a savory depth that tastes like it took far more effort than it actually did. Apple cider vinegar brightens the whole pot and does the acidic heavy lifting that wine or other fermented additions might otherwise provide, making this a smart fit for anyone avoiding yeast and fermented ingredients. Beets, carrots, cabbage, and warming spices like turmeric and ginger round out every spoonful with both color and complexity. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden yeast extracts or fermented flavor boosters that sneak into so many store-bought broths and seasonings. A handful of fresh dill and parsley stirred in at the end keeps things bright and herbaceous. It's the kind of bowl that feels restorative and indulgent at the same time.
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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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