AIP Friendly Rosemary-Garlic Beet Borscht
Deep ruby-red and velvety smooth, this borscht is the kind of bowl that feels both nourishing and genuinely exciting to eat. Roasting the beets first coaxes out their natural sweetness and adds caramelized depth before they ever hit the pot, which means the flavor payoff is serious. The base builds from there — softened onion, carrot, and celery, fragrant garlic and rosemary, and warming turmeric and ginger — all simmered in bone broth until everything is meltingly tender and ready to blend. A splash of apple cider vinegar at the finish brightens the whole thing and keeps it from tasting flat or one-note. Traditional borscht often leans on sour cream and sometimes tomatoes, both of which are off the table for anyone following an autoimmune elimination approach, but the swirl of full-fat coconut cream here delivers that same creamy, cooling contrast without any of the usual concerns. It serves four, making it a solid weeknight dinner or a batch-cook staple you'll want on rotation all season long.
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Learn more →Ingredients
4 servings
For the soup
- 1.5 lb beets (about 4 medium), peeled and cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed and peeled
- 2 medium carrots, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 4 cups bone broth
- 1 cup water
- 1.5 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup full-fat coconut cream, for swirling
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cubed beets on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and a fork slides in with little resistance.
- 2
While the beets roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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