This Historic Recipe, Ukrainian Borcht by Tania Lessy, comes to us from “Centennial Cook book” – Christ Anglican Church, Camlachie, Ontario – 1877 – 1977.
Tetiana (Tania) Yanczynsky was the daughter of Wasyl and Katherine (Bodak) Yanczynsky/Yanczynskyj. She had one sibling, a sister named Maria Dumyn. The family came to Canada from the Ukraine.
On October 27 1951 Tania married Demetro (Metro) Lessy. Metro was the son of Trofim and Eva Lessy.
Tania and Metro farmed Hyslop Line near Camlachie, Ontario. They had one daughter and three sons. In 2001,Tania and Metro celebrated their 50th wedding anniversary.
Metro passed away on November 22 2006 and Tania passed on March 12 2011. They were both laid to rest in Beechwood Cemetery, Forest, Ontario.
Ingredients
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
¼ small head cabbage shredded
2 potatoes, diced
6 cups beef or chicken broth, homemade or canned
1 lb. can beets
½ can baked beans (rinsed in water) or 1/3 can peas.
4 tomatoes, chopped
1 tbsp. instant flour
2 tbsps. cold water
Dash garlic powder (optional)
1 tbsp. lemon juice
½ tsp. sugar
1/8 tsp. pepper
Salt to taste
1/2c. sour cream or sweet cream
Instructions
Simmer the onion, carrot, celery, cabbage and potatoes for 20 minutes, in the broth. Add chopped beets with all the juice from the can. Add the beans or peas and the tomatoes. Mix the flour with the two tablespoons of water and stir in the soup. Cook for five minutes. Remove from heat. Season with garlic, lemon juice sugar, pepper and salt. Add sour cream. Serves 10.
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