Gail Gordon Oliver, owner of Edible Toronto mag­a­zine sur­prised us by being one of the first to sub­mit a recipe for her late-mother’s cab­bage bor­sht to the Apron Strings page. Like most of our foremother’s recipes it has it’s own unique twists; cit­ric acid instead of lemon juice, chuck instead of ribs, and raw meat­balls dropped directly into the borscht.

Read Gail’s Grandmother’s recipe here. And be sure to sub­mit your recipe to the Apron Strings archive.