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Ukranian Borshcht

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      Title: UKRANIAN BORSHCHT
 Categories: Soups, Vegetables, 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.
 
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