GRANDMOTHER’S UKRANIAN BORSCHT

When I was a little girl, my grandmother made it for our family, and everyone loved it. It was a time for us to sit around the table together and enjoy each other’s company. My mother continues to make it for us today. My grandmother brought the recipe over from Ukraine/Russia with her, where she and her mother escaped by boat to America.

-Julie Arkin

Ingredients

3 Large Beets

4 Beet Stems

3 Medium Size Beet Leaves

1 Small Cabbage

1 Large Or Two Medium Size Onions

Soup Bones Or Small Piece Of Chuck (Optional)

1 Bay Leaf

Sweet And Sour Salt (Or Crystalized Citric Acid--Can Be Bought In A Pharmacy)

1 Can Of Butter Beans Drained (Available In Supermarkets)

1 Large Container Of Sour Cream

Directions

Wash beets thoroughly and scrape off the skin

Chop into quarter- size pieces and place in a large pot

Chop onion roughly and add to pot

Add beet stems, leaves and bay leaf to the pot

Chop the cabbage roughly and add two or three cups to the pot

Add enough water to cover the ingredients

Add soup bones or chuck if using

Add tablespoon spoon of salt

Add a pinch of grains of sweet and sour salt

Bring to a boil and simmer for about an hour

Taste and adjust for seasoning - add butter beans

Whisk enough sour cream into the soup to turn it medium pink (it’s easier to whisk the sour cream into soup if you remove the ingredients first)

The soup should taste both sweet and sour so add a few grains more of the sweet and sour salt if need be