Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Borscht Vegan Gluten Free

Prep Time: about 30 minutesMakes: 8 servings

A full-bodied deep crimson soup of beets, carrots and cabbage.


  • 10 cups chicken or vegetable stock
  • 4 medium beets (diced)
  • 2 carrots (diced)
  • 2 tbsp (30 ml) oil/ or butter
  • 2 tsp salt
  • 2 bay leaves
  • 2 cups (480 ml) red cabbage (chopped)
  • 1 large onion (diced)
  • 4 ripe tomatoes, (1 cup frozen or a 425 g can)
  • ¼ cup dried white kidney beans
  • 3 tbsp apple cider vinegar
  • 2 tbsp dill chopped/ 2 tsp dried
  • 2 tbsp parsley chopped/ 2 tsp dried
  • yogurt or cream to garnish (optional)


  • Soak kidney beans overnight, then drain and rinse
  • Heat vegetable / or chicken stock with rinsed beans for 1 hour, until beans are tender
  • Peel and dice beets and carrots
  • Heat oil/ butter in a soup pot over medium heat
  • Add onion, 1 tsp salt and bay leaves, sauté until the onions are soft and translucent
  • Add carrots, sauté for 10 more minutes
  • Stir in beets, cabbage and 1 tsp salt
  • Add vegetable/ or chicken stock and beans to vegetables and cover and bring to a simmer
  • Cook until vegetables are tender
  • Add tomatoes, apple cider vinegar and half of the herbs, and simmer for about 20 minutes until the vegetables are tender
  • Serve with lemon juice, remaining herbs, salt & pepper to taste (optional dollop of yogurt or cream)
Adapted from: "Rebar: Modernfoodcookbook," by A. Alsterberg, & W. Urbanowicz (2001)