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  • Writer's pictureStacey @RealWorldAIP

Paleo AIP Instant Pot Russian Beet Stew (BORSCHT)

This Russian beet stew is the perfect AIP substitute for tomato soup! I didn't set out to make a tomato soup, but that's what it tastes like to me- either way, it's delicious!!


  • 1 lb beef stew meat chunks or slices. I buy this grass-fed brisket from US Wellness for only $8.18/lb (Price as of August 2019.)

  • 2 T good quality Extra Virgin Olive Oil like this one.

  • 1 medium onion, chopped

  • 3 stalks celery or 1/2 small celery root, chopped

  • 4 carrots, chopped

  • 3 cloves garlic, minced

  • 1 1/2 lbs beets, rinsed, peeled and chopped

  • 1 lb peeled and chopped hannah yam, white sweet potato or very green unripe banana (unripe bananas make the best potato substitute! Learn more here!)

  • 1/2 head of cabbage, shredded

  • 1 T salt

  • 2 Tamarind paste. This is a very useful ingredient to have for AIP cooking, it makes things taste like you added tomato paste! Find it at the Shop AIP store or on Amazon. You can also use the paste from fresh tamarind pods, I show you how in THIS video. If you are using tamarind powder, reduce to 1 1/2 tsp.

  • 2 T balsamic vinegar

  • 2 T apple cider vinegar or red wine vinegar

  • 1/2 bunch fresh dill, minced

  • 8 cups broth

  • AIP Sour Cream (opt.)


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  • Press the saute button on the instant pot.

  • Saute the beef in the oil in small batches (if you add too much to the pot at once, it all releases too much liquid and the beef ends up steaming instead of browning.) I do 1 lb in 4 little batches.

  • Add the chopped onion, celery, carrots and garlic.

  • Saute, stirring occasionally, until vegetables are soft. Add in a splash of the broth a little at a time if the veggies start to brown too much. (See video for example.)

  • Add the beets and yam, sweet potato or green banana to the pot along with the salt, browned beef and balsamic.

  • Use the broth to dilute and break up the tamarind paste and then add all of the broth and tamarind to the pot as well.

  • Set the Instant Pot to Manual 45 minutes.

  • When 45 minutes is up, quick release and add the cabbage.

  • Set to manual 1 minute.

  • Quick release.

  • Stir in the apple cider vinegar or red wine vinegar.

  • Stir in the dill.

  • Serve topped with AIP Sour Cream. This is optional but SO delicious, tangy and creamy. You could also use unsweetened coconut yogurt or even a small splash of coconut cream with a bit of lemon juice instead.

You also can omit the apple cider or red wine vinegar, dill and sour cream and use just like tomato soup!

As seen on Phoenix Helix's Recipe Roundtable #282

MORE RECIPES & Behind-The-Scenes: including Weekly grocery hauls, AIP Hot Sauce, Pickles, Mustard, English Muffins, Jibarito sandwich bread, Salsa verde, and more!

(Links in this post may be affiliate links. That means if you purchase through the link it helps to support the blog at no cost to you🙂)

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