Taylor's Beet Borscht
Taylor’s Beet Borscht
My sister-in-law made borscht one cold Canadian-winter evening for dinner. It was delightful. She made it from scratch, cooking 6 large beets and then peeling and slicing them thinly, and so on. I really like Borscht, but I tend to use canned shoestring beets.
- 6 cups water
- 4 15 oz cans of shoestring beets, rinsed and drained
- 1 medium carrot, peeled and grated
- 2 medium onions, peeled and sliced finely
- 2 Tbsp Taylor's mock-chicken seasoning
- 2 Tbsp Basmati rice
- 2 Tbsp tiny alphabet pasta
- ½ tsp garlic powder
- ¼ tsp ground pepper
At the end: add 1 Tbsp lemon juice and 2 tsp dried dill weed.
Bring water to a boil and add all ingredients. Bring to a boil and then turn heat down to medium.
Continue simmering until onions are soft, stirring occasionally. (Typically takes about 15-20 minutes.)
Add water as needed to achieve your preferred consisten or. If you want it a bit creamy, add ½ cup plain Almond milk.
Ladle into bowls.
Serve with toasted sourdough or black Russian bread.