Ontario Apple Borscht

Welcome to a taste of Poland! This belly-warming borscht is as hearty as it gets with chunks of apple and white cannellini beans. Substitute chicken broth for vegetable to make it vegetarian friendly.

Serves 8

Chef Tip: Cooking time: 30 Prep time: 20

Variety Tip: *This recipe is best prepared using 1-2 Gala, Ambrosia or Cortland apples


1 tbsp butter (15 mL)
2 cups peeled and shredded beets (500 mL)
1 1/2 tsp each salt and pepper (7 mL)
1 cup peeled and diced Ontario apples* (250 mL)
1 cup peeled and diced Yukon gold potatoes (250 mL)
1 carrot, peeled and diced
1 medium onion, diced
1 celery stalk, diced
2 garlic cloves, chopped
2 tbsp white vinegar (30 mL)
2 tbsp tomato paste (30 mL)
1 540mL can white cannellini beans with juice
5 cups chicken or vegetable broth (1.25 L)
2 dried bay leaves
1/4 cup sour cream (60 mL)
2 tbsp chopped fresh dill (30 mL)


  1. Melt butter in a large soup pot over medium-high heat. Stir in grated beets, salt and pepper. Cook for 5 minutes, stirring occasionally until beets are softened. 

  2. Stir in apples, potatoes, carrots, onion, celery, garlic, vinegar and tomato paste. Cook for 5 minutes. Stir in beans, broth and bay leaves and cook stirring occasionally for 20 minutes. Remove bay leaves before serving. 

  3. In a small bowl whisk together sour cream and fresh dill. Serve on top of each bowl of Borscht with additional fresh dill for garnish.