Title: Ukranian Borshcht
Categories: Soup Vegetable Russian
Yield: 6 Servings

2	qt	;Water, to 3 qt
		Soup meat and marrow bones
2		Carrots
2		Onions
		Schmaltz
1		Head cabbage
1	lg	Potato, cubed
		Lemon juice to taste
		Brown sugar to taste
		Salt and pepper to taste
		Fresh dill flowers
1		Can tomatoes (15 oz?)

Cook soup meat and bones in water to make a stock. Grate the carrots and onion and fry lightly in schmaltz. Add to the vegetable stock. Grate the cabbage then add it to the soup along with the potato. Add lemon juice, sugar and salt and pepper. Cook 2 to 3 hours on a low heat. Add the tomatoes.

When you serve, cut up the dill flowers (or a little fresh dill) and put in in the soup plate. Pour the hot soup over it for an added flavor.

(Again, translated from the Yiddish. If you don't know, schmaltz is rendered chicken fat. Perhaps you could get this at a Jewish market, or substitute oil.) per Hilde Mott

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