We know you love a good recipe. So we’ve started something new at Nambé. Twice a month we’re sending out a recipe roundtable email featuring a delicious recipe developed with you in mind by some wonderful food bloggers. This month Christina from Cautiously Domestic has developed a twist on traditional borscht. For one, this recipe is served hot. It also includes beef. It’s also perfect to be made and served in our 5 qt. Soup Pot.

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Rustic Russian Borscht with Beef

Nambe Recipe: Rustic Russian Borscht with BeefServes 5-6 | Recipe by Christina at Cautiously Domestic

Adding beef to your borscht makes it substantial enough to carry a winter meal. This version was created as a dairy-free alternative that uses coconut cream in place of a more traditional sour cream. Feel free to use sour cream if you prefer it.


1 can full-fat coconut milk
Coarse salt
Freshly cracked black pepper
2 tablespoons coconut oil
1 pound beef shoulder, cubed into 1-inch pieces
1 large white onion, peeled and diced
3 medium carrots, peeled and diced
3 stalks of celery, diced
3-4 medium sized beet roots, leaves and stems removed, peeled and diced
8 cups water
2 bay leaves
½ head green cabbage, cored and shredded
¼ cup red wine vinegar
The juice of ½ lemon
2 teaspoons prepared horseradish (optional)
1 bunch fresh dill


  1. Do ahead: Place your coconut milk in the refrigerator, a few hours or the night before you will use it. This step is optional, but will help to easily separate the cream from the water in most brands of coconut milk.
  2. Generously salt and pepper your beef pieces. Add the oil to a large, heavy bottomed pot or Dutch oven and heat over medium-high heat. Add the beef to the pot and sear on all sides until well-browned.
  3. Remove beef from the pot to a plate using a slotted spoon. Set aside.
  4. Add onions, carrots and celery to the pot to cook in the remaining oil, 7-8 minutes, until softened.  Stir occasionally to prevent burning.
  5. Add the beef back to the pot with the vegetables. Pour in the water and add bay leaf. Bring the mixture to a boil, then cover and reduce the heat to low. Cook for two hours.
  6. Add the beet root, cabbage and vinegar to the pot, stirring to incorporate. Re-cover and cook another 1 ½ – two hours, stirring occasionally, until the beef and beets are both very tender.
  7. Meanwhile, open your can of chilled coconut milk. The liquid and cream should have separated. Drain off the liquid and set aside (This is great used in smoothies!) Place the cream in the bowl of a mixer and beat on high until slightly thickened and very smooth. Whisk in salt, pepper lemon juice and optional horseradish if you like it spicy. Keep chilled until ready to use.
  8. Taste your soup and adjust salt and pepper as needed.
  9. To serve, ladled the hot soup into bowls, top with a generous dollop of cream and a roughly chopped handful of dill.