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Simon’s Borscht

Chef Simon's BorschtServes 4-6

Free of: All top allergens except mustard and gluten-free


  • 1 russet potato, peeled and diced
  • 2 cups (475mL) red cabbage, sliced
  • 4 small beets, peeled and diced
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) mustard seeds
  • 1 sweet onion, diced
  • 1 Granny Smith apple, peeled and grated
  • 2 large plum tomatoes, diced
  • 8 cups (2 L) vegetable stock [Look for allergen-free brands]
  • 1 bay leaf
  • 2 cloves garlic, minced
  • Sour cream for garnish [If dairy-free, omit or use Tofutti’s Sour Supreme]
  • Fresh sprigs of dill and parsley
  • Salt and pepper to taste


1. In a large heavy bottomed saucepan, heat 2 tbsp olive oil. Add mustard seeds and stir for 1 minute. Add potato, cabbage and onion, sautéeing 4-6 minutes.

2. Add beets, apple and tomatoes. Stir and add stock. Bring soup to a boil, reduce heat and simmer for 25-30 minutes, until vegetables are tender.

3. Season soup with salt and pepper. Ladle into bowls and garnish with a dollop of (dairy-free) sour cream, parsley and dill.

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