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Simon’s Borscht

Chef Simon's Borscht [1]Serves 4-6

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



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.