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  1. Peel vegetables and apple and grate coarsely. Brown meat in oil in large soup pot.
  2. Melt butter, add vegetables except cabbage, and cook, covered for 1 hour, stirring occasionally.
  3. Add boiling water, cabbage, salt, pepper, dill weed, and lemon juice. Cook 15 minutes longer.
  4. Adjust seasonings and serve with sour cream.

Serves 8.

Attribution: Borscht by Lois Pope, Whitehorse, Yukon. As found in The Harrowsmith Cookbook: Volume Number 1.