Mom’s Ukrainian Borscht (pg. 8)

2-lb. Pork neck bones

2 bunches beets

½ head cabbage, shredded

2 medium onions

1 garlic clove

½ tsp. Dill weed

2 Tbsp. lemon juice

2 Tbsp. brown sugar

1 tbsp. flour

3 Tbsp. tomato paste

Sour cream

Directions:

Place neck bones in Dutch oven and fill ¾ full of water. Add pinch of salt and sprinkle with pepper. Boil for 1 hour, skimming off fat. Add rest of ingredients. Cut off tops of beets, skin them and slice like French fries. Place in pot. Simmer for 1-1/2 to 2 hours, until beets and cabbage are done.

Serve by adding 2 Tbsp. of sour cream to top of bowl.

Best eaten with pumpernickel bread.

Submitted by: Frank Kuchirehuk