Borsch: Sauté the onions in butter in a medium-sized pot. Add cabbage and continue to sauté.

Add boiling water to the pot until it is ¾ full. Add the vegetables one by one, beets first as they take longer to cook, potatoes, beans, peas, carrots, and the sprigs of dill.

Salt and pepper to taste. Simmer until the vegetables are tender but firm.

When the vegetables are cooked, take the pot off the heat, add vinegar to taste before adding cream. Serve with homemade bread.

Kapustka: Shred cabbage in large pail working in 1 Tbsp pickling salt for each head.

Press down with a plate on top to weigh down. Each day, stir mixture and release hot air.

Ready in 4 to 5 days in a warm place. Freeze in Ziplock bags or containers.