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.