Simon’s Borscht

Chef Simon's Borscht


  • 1 russet potato, peeled and diced
  • 2 cups (475mL) red cabbage, sliced
  • 4 small beets, peeled and diced
  • 2 tbsp olive oil
  • 1 tbsp 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

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

Photo: Chris GonzagaPhoto: Chris GonzagaSave


  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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