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.

Ingredients

• 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.

Preparation

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.

Serve

Ladle into bowls.

Serve with toasted sourdough or black Russian bread.