Tried and True- Warm Potato Salad

There is a restaurant out here called Earls and they have a warm potato salad as one of their side dishes. I've always liked it so I decided to try making it myself.

My mother in law said it's technically a German potato salad. I don't care where it came from. It's just good.

I love the colours of the roasted potatoes and corn

Just googling 'Earls warm potato salad' brought up lots of different options but I finally settled on this one: Playing With My Food- Warm Potato Salad

Some notes:

-I minced the garlic and tossed it in with the potatoes before baking

-I used fresh, uncooked corn and I can't imagine it with frozen corn

We had this with smokies but I barely touched my smokie and just chowed on the salad.

Try it this summer! It's amazing!

Jamming

My son was born in February 2013 and by the time June came around I was knee deep in home projects. One of the things I kept thinking about was making strawberry jam.

We lived in an apartment at that time and by the back entrance were two bookshelves for people to leave and take books. I was glancing through one day and came across this book:

It just goes to show how God takes care of us and encourages us in good things.

I grabbed the book and saw it had extensive instructions on the canning process and (among others) a recipe for old fashion strawberry jam.

I bought a canning kit, local organic strawberries and got to work.

That summer I made nectarine preserves, grape jelly, and lots of strawberry jam. It was lots of fun and it was all delightful.

Although I have 10 or so strawberry plants, they were just planted early in May and will not produce nearly enough strawberries for me to make into jam. Last week I managed to get lots of strawberries at the store for a good price so I was finally able to do some canning.

I had enough for jam (4cups) and for my son to feast on some.

I don't have a round cake rack so I use lids to keep my jars off the bottom of my pot.

Boiling the strawberries to make them 'jam'.

The finished product!

If you happen to see that book somewhere I definitely recommend it! This year I'm hoping to make raspberry jam, zucchini relish, and can whole tomatoes.

I saw this quote that said 'chop your own wood and it will warm you twice'. I know that's true from experience because we kept a fire going in our stove downstairs through the winter. I think it applies neatly here too.
Things like canning, making your own bread, making your own pasta give you a satisfaction you can't get any other way. It goes beyond knowing what is actually in your food. The taste is different, brighter, and better.
Give it a try, if you have the chance. It's a lot of fun and very rewarding.

Propagating

This is one of my happy spots: where I keep my roses. All of them have been propagated.

Roses are my favourite flower and in the city I live in I get to see them everywhere.

A few years ago I was attending a church that met in a hotel and every summer there was a gorgeous bush of mini white roses. We moved away and had to leave the church but before we left, I made clipped a small branch off and attempted propagating it.

Fast forward to now and I have four flourishing rose plants grown from clippings.

Little whites

I just love this colour

Mini pinks

The one plant not pictured is rose which I remember being very beautiful but its still very small and just beginning to become bushy. It may or may not bloom this year.

With all the roses that I see everywhere I go I can't help but propagate more. I'm hoping to have a rose garden one day.

The following is the propagation method I started using after reading a few articles about it.

You will need:

Rose stems with leaves

Sharp clippers

Pot

Clean jar big enough to cover the rose stem and leaves

Dirt

1- Prep the pot by putting dirt in and watering the dirt

2- Clip your rose stem so that you have leaves to soak in the sunlight (photosynthesis and all that)

3- Wound the bottom tip of your stem by scraping off the first layer of green (like my technical knowledge? Ha!)- I read somewhere that this helps stimulate root growth, 

4- Place stem in dirt deep enough for it to stand and, if your dirt is dry, water it

5- Put jar over stem and leaves

6- Place in a spot that gets good morning light but is shaded from the blazing afternoon sun. 

The ones I just propagated are on the middle level. I keep them close to my kitchen so I can watch them closely.

7- Keep an eye on it, water when the soil is dry: don't lift the jar, just water around the jar and tilt pot so that water goes under

I've noticed in the summer that new growth occurs really quickly and you'll see new buds growing out of the stem in a four to six weeks. In the winter it's taken longer- like six months or so. Just be patient and as long as the stem is green, you've got hope.

This is a clipping I propagated about a month ago. If you look closely you can see new buds forming just under the leaves. Also notice that leaves that fall off and die don't indicate the propagation hasn't worked.

Give it a try!

Patates Aujourd'hui

This meal is the definition of staple at our house. We always have all the ingredients (unless we're way overdue grocery shopping) and it is our go to meal whenever we just need something filling and comforting.

It all started at the beginning of our marriage when we would wake up on Saturday mornings fully intending to indulge in all the goodness of a hearty breakfast. My husband just started frying up potatoes, eventually onions were added and the rest is history. Its the meal we made when we got home from the hospital with our son, we make it when we get home from a long trip, and whenever we don't know what to eat.

My husband said that technically fried potatoes and onions are called 'Lyonnaise' but I call them 'Patates Aujourd'hui' (Today Potatoes) because I think it's funny and aptly descriptive.

So that is what it is. We have this for breakfast or dinner. It is the perfect 'breakfast for dinner' because it's filling, satisfying and easy. It also makes a good side dish for hamburgers, hot dogs, steak and what not.

Patates Aujourd'hui:

Ingredients:

3-4 big potatoes (we usually have either russets or yellow in the house and they both taste equally good)

Half a white onion sliced

2 tablespoons of oil (we use bacon fat)

Salt and pepper to taste

Equipment:

Mandolin

Not strictly necessary but it helps your potatoes cook evenly

Method:

1-Heat oil over medium heat while you prepare the potatoes and onions. Make sure your pan is nice and hot before you place any potatoes in it

2-Cut the potatoes- no need to peel- and put them in the pan

3-Spread onions over potatoes along with salt and pepper

4- Leave and let fry- leave it be for a few minutes then flip, spread evenly in the pan, let fry a few minutes, keep doing this until they're done. You want to give the potatoes time to develop crispiness and cook thoroughly.

6- It's done when you can easily slice through the potatoes with a fork

At this point I dump the potatoes on a plate and put in the microwave to keep warm (I don't microwave them). 

In the same pan I cooked the potatoes in I fry bacon, then eggs, and breakfast (or dinner) is done! 

The trifecta

I like mine with ketchup and siriacha, my husband likes it with ketchup and vinegar. It's just a good hearty, satisfying meal!

Sourdough

Last year at this time I was activating a dehydrated San Fransisco sourdough starter. I wrote about it and kombucha on my other blog- Salt + Vinegar- Cultures.

It's a year later and my sourdough making is still going strong. What was once a tedious and sometimes arduous task has become a rewarding stress reliever.

Since I've started making sourdough we've moved from an apartment to a house. Our apartment was particularly warm- especially in the summer- and my starter would proof quickly. It suffered in the winter, however, and I found myself with small loaves despite thorough kneading. Once we moved to a house my sourdough consistency changed again and I realized I needed to actually think about my sourdough and handle it with more knowledge.

So here is how I handle it:
I always keep a jar of it in the fridge- when I am making bread I take 1/4 cup to feed for  bread and another 1/4 cup to feed and put back in the fridge. Anything leftover I put in my compost.
I leave my fridge starter out until it doubles in size then I put it right back into the fridge. The thing I've realized about having starter that's always in the fridge is that it takes longer to proof after feeding and more time to activate the gluten when kneading. Ideally I would feed my fridge starter at least twice a week. I don't but I should.
If you keep your starter in the fridge you have to feed it three times before you use it to make bread. I've started leaving my sourdough to proof for 12+ hours before I feed it again. In my apartment during the summer it would proof in four hours and in the winter about the same. In this cold house, well, it takes a while. Since my starter doesn't proof quickly I just let it do its thing and get to it when I will. I probably let it proof longer than I should but it makes a supple dough that's easy to knead. I also suspect it helps cut down my kneading time.
After my third feeding I keep my eye on it and when it has more than doubled I make my bread. This can take more than four hours. The instructions say you need to use it between 3-4 hours after feeding it to so the starter is active. Sometimes it takes three hours for it to get started growing so wait until I see rapid growth in a short time.

In the Cultures For Health video on How to Make Sourdough she said that it takes about 20 minutes of kneading to fully activate the gluten (Find it here- Cultures for Health- How to Make Sourdough).
When I first started making sourdough it took me between 45 minutes to an hour to get it. I would have to gear myself up for it because it was not how I wanted to spend an hour.
Now it takes me 20 minutes or less. I think it's for the following reasons:
- My starter is moist and I'm careful with how much water I add to the bread recipe: I get my dough just dry enough so that it doesn't stick to my hands while I'm kneading. Once I add all the flour the recipe calls for I don't need any more flour (not even on my kneading board).
- Longer proofing time makes my dough easier to handle (in my experience)
- I take all my pent up aggression out on that poor piece of dough

The lovely thing about our house is we have a wood burning stove in the basement. My husband would keep a fire going through the night during the colder months. I would place my dough a safe distance from the stove and leave it overnight to rise. It rose beautifully and was ever so fluffy.
We don't have fires through the night now but my bread is still rising nicely (if not as high).

As with everything, getting to know what you're working with helps you get the most out of it.

The best thing about making your own sourdough is buttering it when it's still hot from the oven. My son and I eat half a loaf for breakfast when I make it. It's the only time I'll go without protein in the morning.

It's a small thing but it makes life good.

Practical Proverbs

Proverbs is one of my favourite books of the bible. I've read Proverbs almost every day for over ten years now and it's carried me through high school, work, marriage, and now motherhood. There's always something new to learn and it's wisdom is for everyone, not just saved people.

Every wise woman buildeth her house: but

the foolish plucketh it down with her hands.

Proverbs 14:1

You're going to have to work hard to build your house and it starts with looking at yourself, your conduct, your habits, your priorities, and making the necessary changes. There are lots of proverbs from Proverbs I could share and it would all be incredibly helpful to a woman who is building her home. Today I'm just sticking with the three that have made the most difference in myself and my marriage. I hope they help you in some way.

Waste not-
The slothful man roasteth not that which
he took in hunting: but the substance of a
diligent man is precious.
Proverbs 12:2

A few years ago I was on the bus home wondering what to make for dinner. I read the Proverb for that day and came across this verse. I had some spinach at home that I really didn't want to eat but when I read this verse I determined to do something with it. I just used stuff I had at home and came up with a wonderful salad that will always be one of my favourites: spinach, strawberries, leftover grilled asparagus dressed with honey and balsamic vinegar. It was delightful and it still is.

I've come up with some really delicious dishes just by using what I have at home. You get to test your ability to cook, try new things, and be creative.

The last part of that verse tells us that people who work hard know the value of something and will put it to good use. Whatever it is be it money, time, food, materials- don't waste it!
By time I don't mean you always have to be doing something 'productive'. I find a good use of free time is taking a long and thorough shower. Most of my showers are rushed so when I can take my time and enjoy it, I do. On the other hand I am personally convicted that sleeping in is a waste of time. Sometimes sleeping in is necessary, needed, and part of a lovely relaxing day. To sleep in every day is a no-no because you'll have to hit the ground running and you won't stop until bed time. For me to get the most out of my day I have to get up before my son, do my devotions, and make sure I think about what I need to accomplish that day. I can tackle a busy day with a lot more equanimity when I've had an hour or more to sit quietly and gather my strength.


Haste not-
Also, that they soul be without knowledge, it
is not good; and he that hasteth with his feet 
sinneth.
Proverbs 19:2
Proverbs talks a lot about 'he that hasteth'. I always remember this whenever I'm ordering sushi. I don't get to eat it very much any more and my tendency is to get a lot of it and eat it all in one go. The problem with that is it can be costly but sushi is very filling right away but you get hungry quickly afterward. Now when I eat sushi I order what I like and take my time eating it- I enjoy it more, spend less, and stay fuller longer.
That's a very silly example but I hope it shows the point that doing things quickly, without thought of the consequences will cost you more than you should be willing to give. Many times I've made a decision quickly only to learn afterwards that I should've waited for more information. I've wrongly chastened my son because I've been too hasty to assume his guilt, I've spent more money than I needed to because I was too hasty thinking I needed something I didn't, I've said yes to things I couldn't commit to because I was too hasty to please.
I was at the book store one day looking at something I needed but it cost $40 and to me it really was not worth that much. I would have bought it anyway but I decided to leave it for that day and think about it a bit more. After a day or so of thinking about it I realized I needed it so I went back only to find one left and it did not have the protective plastic cover. It was in perfect condition otherwise so I brought it to the cashier to pay for it and when she rang it up it was $20. I got 50% off because I waited.
We don't need to rush anything. God is not in a hurry so we should not be either. The things He wants He will bring to pass and put in our hands. We just need to trust Him, walk with Him, and talk to Him.

More verses on haste:

He that is slow to wrath is of great understanding:

but he that is hasty of spirit exalteth folly.

Proverbs 14:29

The thoughts of the diligent tend only to plenteousness;

but of every one that is hasty only to want.

Proverbs 21:5

Seest thou a man that is hasty in his words?

there is more hope of a fool than of him.

Proverbs 29:20

A faithful man shall abound with blessings:

but he that maketh haste to be rich shall not be innocent.

Proverbs 28:20

He that hasteth to be rich hath an evil eye,

and considereth not that poverty shall come upon him.

Proverbs 28:22

Do good-
The heart of her husband doth safely
trust in her, so that he shall have no need of
spoil.
She will do him good and not evil all the
days of her life.
Proverbs 31:11&12
In my first year of marriage I began to look at everything I did and ask myself, is this doing my husband good or evil. It made the biggest change in my marriage. We can do our husbands evil every day and not notice it.
My husband told me to always put the fan on when I'm making bacon. I really hate the fan- it's noisy. Sometimes I'm just cooking two pieces and I really feel like I don't need to have it on. I turn it on any way because it's not what I think, it's what my husband told me to do and even when he's not home, I still need to listen to him.
Now, that's a very little thing but those little things add up to an attitude we have about our husbands. Do you really truly honestly respect him?
If you can't obey in the little things, what makes you think you'll obey him in the big things when the going gets tough? If you're constantly undermining him in the small things then something is wrong in your relationship with him. It may be that you can't trust them. If you do trust your husband- something you need to learn quickly is that you don't know everything and there must be a good reason you were told to do something a certain way.
Another evil has to do with your children. Someone I know told me that their parent's marriage the mother would always say bad things about their father to her children. That just divides the house and plucks it down. I want my son to love his father, to have respect for him, to obey him and I need to be the best example of that.
There's also the matter of training. I'd like my son to be well behaved but the most important thing is that he gets saved and lives in God's will. My husband trusts me to bring up our son in the nurture and admonition of the Holy Spirit while he is out working. If I fail in that I am convicted that I am doing my husband evil. My hope is to share the joy of our child (hopefully children) with my husband for as long as we live. I know things happen and life doesn't always turn out the way we hope it will, but I have to know that I did my best, that I prayed, that I followed the Lord, and that my son was given the absolute best opportunity to walk with God.
Verse eleven talks about trust. I want to do my husband good because I want him to safely trust me. It is important to me that my husband trusts me with absolutely everything and that includes knowing what to do when things aren't going so well.
I was trying to explain to someone a few months ago that when people are low- especially men I find- the best thing is to listen and only offer advice when they ask. Most of them just need to get their problems off their chest: they just need someone to listen. Saying 'it will be okay, God is in control' seldom makes them feel any better (even though those things are true). When my husband is low I just listen to him and give him physical comfort- like a big hug. I've learned by experience that's what works best.
The other day I made a comment to him that I shouldn't have. It wasn't rude or anything but it was just kind of a downer. I apologized as soon as I realized my mistake and he wasn't upset or anything (he told me I didn't need to apologize) because he knew my intent wasn't to make him feel bad. This is what trust does- it brings you to a place of understanding where you feel completely and utterly safe with the other person. You know their intentions are pure and when they make mistakes you are more understanding and forgiving.
This matter of safe trust takes a lot of work and I tore myself down many times before I finally got the hang of it. The way we react has a lot to do with it. If we're against them in our heart it will manifest itself in our actions toward them.
Doing evil does not just have to do with being unfaithful and trust does not just have to do with money. Those things run deep to the bowels of a marriage in those little every day things that make a world of difference.

Hodge Podge S'more Pie

A few weeks ago we didn't have any dessert in the house and my husband kept asking for pie.
Well, Jamie Oliver had posted this little video on Instagram:

A video posted by Jamie Oliver (@jamieoliver) on Apr 1, 2016 at 1:51am PDT

And since my husband is a huge fan of chocolate pie (chocolate pudding in a pie crust), I thought I'd give this elevated chocolate pie a shot.
I had to be strategic because I had limited ingredients but I managed to pull it off and the results were amazing. I used the following three recipes to bring a version of this pie together. I'm sure the original recipe is a thousand times better but you have to work with what you have when there must be pie.

 Yep, my pie wound up a little burnt- I left it a minute too long under the broiler, but it enhanced that toasted marshmallow flavour.

Even though there's a lot of parts to this, it didn't take long to put together. I used the following three recipes:
Crust: Blissful Blog- Greek Yogurt Cheesecake
I used this recipe because I make the greek yogurt cheesecake often (you should try it, it's delightful in the summer with fresh fruit and good company) and the crust is one of my husbands and my favourite things about it.

Ganache: Allrecipes.com-Chocolate Ganache
I used this recipe because it got a five star rating and I had exactly one cup of whip cream in my fridge. I only had 8oz of chocolate so I added an ounce of chocolate chips.

Marshmallow Meringue: Food and Wine- Hot Cocoa Frosting with Meringue Frosting
It took me a little while to find a recipe I could work with (I had a little more than a cup and a half of sugar). This recipe was the simplest I found and I had everything I needed to make the meringue. I'll definitely use this recipe again if I make this pie again- which I intend to.

Method:
1) Make the crust first and while it's baking, make the ganache.
2) When the crust is done and out, pour in the ganache.
3) Make the meringue.
4) Once the meringue was done I just plopped it on top of the pie and put it right under the broiler. It worked just fine but I think next time I'll let the ganache and crust set and cool before I add the meringue. I'm curious if it will make any difference.
5) I put the pie under the broiler for about five minutes. I managed to get it out before the meringue was too burnt- it had that yummy caramelized flavour. Next time I'll sit in front of the oven and take it out just before it burns.
6) Once out of the oven, let cool and set.

The rich chocolate is so satisfying against the crunch of the crust and the meringue, well, it's really sweet, fluffy, just like a toasted marshmallow.

My Husband was a Chef

My husband worked in kitchens for over 20 years and he was a chef for a good number of those years. He finally got out of it at the end of last summer because we both finally realized we'd never be the family we hope to be with him always at work covering for people, hosting a big event, or having to answer his phone every 20 minutes.
I've picked up a few things from him over the six years of our marriage. Everything listed below are things I didn't know until he taught me. I hope there are a few things that help you out.

Sanitation and health
1- Wipe down all surfaces at the end of the day- this doesn't just look good and help you feel better, it keeps you to 1-scrub week old crusties off your stovetop and  2-keep bugs from making your kitchen their home. This includes around and in your sink by the way.
2- Change dishcloths EVERYDAY- my husband is so particular about this he will get out a new one if doesn't know for sure its been changed that day.
3- Any cloth used to wash a dish or utensil that has been in contact with raw meat (especially chicken) should go straight into the laundry basket- don't wipe down anything with it! Raw chicken is deadly, don't leave anything to chance!
4- Don't cover hot food unless necessary- bacteria grows in those warm, steamy situations. Put in in the fridge uncovered and cover it when it's cool
5- A fizzing sound (like when you open a can of pop) or little bubbles indicate the item has gone bad- this really applies to things like salsa, ketchup, mustard- things that can stay in the fridge for a long time and are generally kept in bottles or jars.
6- Never put a cutting board away damp- you run the risk of botulism

7- Always use a fan when frying- this helps prevent grease build up

Cooking
1- All you really need is salt and pepper- Complicated flavours and spices are great but it's also just as good to let the food speak for itself by just adding salt and pepper. Steak seasonings are great but you can enjoy it just as much with plain old salt and pepper.
2- Potatoes absorb salt- if you over salt a dish that has potatoes in it, just let it be and the potatoes will absorb the salt.
3- A teaspoon of sugar offsets the acidity in any tomato dish (depending on amount you're making, start with a tiny amount (1/4 tsp) and slowly work up from there- be careful!)
4- Pour olive oil into water you're boiling for pasta- this keeps the pasta from sticking together
5- When making a roux, fry the flour and butter for a minute or two to keep your dish from tasting like flour. I add my cream just as the flour and butter are beginning to turn brown
6- Don't use milk when you have cream in the house (like in mashed potatoes, scalloped potatoes, biscuits, and so on). If you want something creamy- make it creamy!
7- Work dough as little as possible unless otherwise instructed by the recipe
8- Always choose bone-in- it's the most flavourful

9- Allow your roast to rest for half an hour- the meat will absorb the juices and will be nice and moist.

10- If your food is sticking to your non-stick pan, your oil is not hot enough- make sure your oil (or butter) is nice and hot before starting to cook

Equipment
1- Place a damp cloth under your cutting board to keep it in place

2- Take care of the motor in your standing mixer by using the paddle attachment and mixing heavier things on slower speeds- for example: only use the whisk attachment to make whip cream/meringue or anything light
3- Make sure your toaster is out in the open when using- it's a small fire hazard if anything should go wrong
4- Clean out your dishwasher regularly- it's more efficient and your dishes are cleaner
5- Purchase a kitchen thermometer and use it- it's a good way to see if something is done without cutting in to it and if you have any doubt on whether or not something is safe to eat, it will ease your mind

6- Those round knife files we all have in our knife racks are only there to 'maintain' knives, they don't keep our knives sharp- get a professional to sharpen your knives once in a while

Grocery Shopping
1- Always go with the bigger size- you get the best value
2- Steelhead salmon are actually trout
3- Never buy farmed salmon- it's not worth it and it's not good for you
4- You can get kitchen supplies for a better deal at restaurant supply stores

Okay so that's all I can think of and I'm sure I'll think of more and update this. 

My Non Traditional (but very yummy) Mennonite Borcsht

Hello, my name is Grace and I've started this blog to compliment my main blog Salt + Vinegar.
I tried to start blogging for a year and started a few different blogs with a few different names- this one- Keeper at Home- being one of them.
I never posted on this one and actually gave up blogging but God weighed it heavily on my heart and finally, with the right heart, spirit, and purpose I started and continued Salt + Vinegar.

This is not Salt + Vinegar so I will not talk about it's purpose (you can read it here).
The purpose of this blog is for me to post things I'd like to post on Salt + Vinegar but won't because it would detract from what Salt + Vinegar is all about. This blog is for me to share recipes, needlework things, cleaning things, personal things, and stuff like that. God has been putting it on my heart to start this one up for a few months now and I'm so happy I'm finally getting around to it.
The ultimate purpose of this blog, like Salt + Vinegar is to bring glory to God and edify His saints.
I hope it is a blessing to you.
----------------------------------------------------------------------------------------------------------------

I really can't think of a better way to start this blog off than by sharing one of my family's most favourite meals.
My mother-in-law spent her very early years on a farm in a Mennonite colony before moving to Oregon. She grew up eating Mennonite Borscht, my husband grew up eating it, and now our son has been eating it since he's been on solids. B get's so excited when he sees me making it and he demolishes it when we put it in front of him.

Mennonite borscht is a delightful concoction of creamy and acidic. There's tomato puree, white vinegar, and lemon pepper brought to balance with creamy potatoes, and sour cream. The best part is the chopped up dill which adds a subtle complexity to the broth.
This is a wonderful recipe for the winter but we usually make a large pot of it at least once during the summer. It's very comforting and is perfect with buttered sourdough or saltine crackers broken into the bowl.
I don't like the purple borscht but I love this borscht. I really hope you try it and make it your own.
I have to clarify, the following recipe is how I make it. I am sure it is not a traditional mennonite borscht recipe. I make it different from my mother-in-law, and she has made changes from the recipe she grew up with.

Mennonite Borscht

The end goal

This recipe makes a large pot of borscht. If you just want to make a small batch, use a few bone in chicken breasts (or thighs if you like flavour ;)) to make a smaller stock.

The tomato puree is missing from this picture

You will need:

A large stock pot (my pot fits 9 litres or just under 10 quarts)

Ingredients:

1 whole Chicken

1 1/2 Onion

2 Bay Leaves

1 small to medium head of cabbage

5-7 Yukon Gold potatoes (or any yellow potato)

Large bunch of dill

1 28 fluid ounce can pureed tomatoes (you can also use tomato sauce)

500g container of sour cream

1 TBSP white vinegar (optional)

1 TBSP lemon pepper (I bought ours at Costco)

Salt to taste (possibly up to 1 and a half TBSP)

Method:

Make the broth
1- Wash the chicken and place in the stock pot along with half an onion chopped loosely, both bay leaves, two teaspoons of salt, enough water to cover chicken by at two inches
2-Place over high heat and bring to a boil, once boiling lower heat to medium and simmer until chicken is done (about 45 min to an hour depending on the chicken)
3-While chicken is simmering skim off excess fat and any of that foam that collects at the top
4-When chicken is done (I count it done when I can easily pull off the leg) remove from pot and place in a bowl to cool. Remove onions with a slotted spoon and discard.

I cut my potatoes in medium sized pieces- chunky but small enough to eat easily

Make the soup
1-While waiting for the broth to be done, peel and chop potatoes, chop cabbage, cut up onions, remove stems (or don't if you like some crunch) and chop up dill
2-Once the chicken is out of the broth, place potatoes, cabbage, onion, and half the dill in pot along with a teaspoon each of salt and lemon pepper, pureed tomatoes, and tablespoon of vinegar if you like more acidity
3-Leave on medium heat and let simmer until potatoes are tender
4-When the chicken is cool enough to handle, take all the meat off the bones and cut into bite size pieces. If you add the chicken while the potatoes are cooking, the chicken will be a lot more tender and will likely fall apart- which is how I like it. If you like chunks of chicken, add it just as the potatoes are done.
5-Once the potatoes are done, remove pot from heat, add half the container of sour cream, and the rest of the dill
6-Taste the soup- add more sour cream if you think it needs it (we add the whole medium container), add more lemon pepper if you need, you will likely need a few teaspoons of salt (potatoes absorb salt). At this point its up to you to make the borscht authentic and pleasurable to you.
*I like mine really tart and salty so I add about half a teaspoon of lemon pepper and a quarter teaspoon more salt to my own bowl before I eat it.

Serve with buttered sourdough for dipping and saltine crackers. 

Some notes on my method:
-My mother-in-law makes her soup with four chicken breasts and all the vegetables mentioned above covered in water and 'enough Better than Bouillon to make a tasty broth' (her words)- Just throwing that out there
-I do not add carrots and celery to my broth because I don't like the flavours they add to it. I find the carrots add a sweetness that contends with the tanginess of the soup
-The potatoes must be yellow potatoes or they will fall apart too easily and spoil the broth
-My mother-in-law started putting vinegar into her borscht when she was making it for her own children (it was not how she had it growing up). I like it because it adds a sharpness to the tartness of the broth
- Just a note on cutting up a whole cabbage- which I had never done until I started making this soup:
my husband taught me to remove the core first like so:

Insert your knife angled toward the centre of the cabbage, do this all around the core- be careful!

Pull the core out

I cut the cabbage into squares and pull the leaves apart when I throw them into the soup.

I've had them cut smaller too

There you have it! If you try it I hope you enjoy it!

Thanks for reading~