Name: Ukranian Borshcht
Ingredients: 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?)

God never pursues His glory at the expense of the good of His people, nor does He ever seek our good at the expense of His glory. He has designed His eternal purpose so that His glory and our good are inextricably bound together. What comfort and encouragement this should be to us. If we are going to learn to trust God in adversity, we must believe that just as certainly as God will allow nothing to subvert His glory, so He will allow nothing to spoil the good He is working out in us and for us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Russian	Soups, Vegetables, Russian	6	Servings

INGREDIENTS

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?)

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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