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Ukranian Borshcht

russian, soups, vegetables

2 quart ; water, to 3 qt
1 soup meat and marrow bones
2 carrots
2 onions
1 schmaltz
1 head cabbage
1 large potato, cubed
1 lemon juice to taste
1 brown sugar to taste
1 salt and pepper to taste
1 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.

Yield: 6 servings

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