{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/69c2127d62f6c66afee873b7/69e105300b4baf3bf2d8c2d4?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"A Ukrainian Spring Borsch Variation","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/69c2127d62f6c66afee873b7/1776554678083-a5388696-3225-4275-8a3a-f39e99304ecb.jpeg?height=200","description":"<p>From the <em>Nash Holos</em> audio archives and the <em>Ukrainian Food Flair Cookbook</em>, this flashback features Sylvia Molnar sharing her distinctive <strong>spring sorrel borscht</strong> recipe — a bright, seasonal variation of Ukraine’s national soup. </p><p>She explains how to prepare it with sorrel or simple substitutes, and how this traditional dish reflects the freshness of Ukrainian home cooking. </p><p>Sylvia's recipes, stories, and cooking tips have been preserved in the cookbook <em>Ukrainian Food Flair — Authentic Recipes from Canada's West Coast</em> available on Amazon. </p><p><br></p>","author_name":"Paulette MacQuarrie"}