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The Twin Cities are home to a sizable Ukrainian community. Their devotion to family and to the preservation of their language and culture has always held a special attraction. On Hennepin Avenue in the northeast Minneapolis neighborhood where they first settled, there’s a famous Eastern European deli and restaurant called Kramarczuk’s, founded by war refugees in 1954. It remains a mecca for sausage lovers to this day, and was a James Beard Award America’s Classic honoree in 2013.

I was introduced to Ukrainian borscht 20 years ago in a church kitchen. It was a rustic stew with chunks of beets, cabbage and beef floating in delectable broth topped with sour cream. This version was inspired by those humble origins. I simply refined it for those who tend not to dine at church suppers. (They don’t know what they’re missing!) Of course, you can make this with beets of just one color, but it’s fun to pull out all the stops and prepare the whole trio.

Reprinted with permission from Heartland