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My sister-in-law made borscht one cold Canadian evening for dinner. It was delightful. If you are in a hurry, use a can of shoestring beets instead of starting from scratch.
Place 8 cups of water in large kettle and bring to a boil
Ingredients:
- 3 raw beets with tops, pealed and sliced thinly
- 1 medium potato, pealed and diced
- 1 medium carrot, pealed and diced
- 1 medium onion, pealed and diced
- 1 cup frozen petite green peas
- 1 can black beans, drained
- 2 Tbsp cup brown rice
- 1 Tbsp cup tiny soup pasta
- 4 Tbsp dried dill weed (or more)
- ¼ tsp sea salt
- ¼ tsp lemon pepper
Chop or slice vegetables.
Add all ingredients to the kettle and bring to a boil
Simmer until soft, stirring occasionally. If you want the soup a bit thicker, add one can of condensed tomato soup.
Mix and heat thoroughly. Pour into bowls.
Top with a dollop of light sour cream.
Serve with whole wheat or Russian bread.
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Taylor's Recipes 
