Mrs. Goldberg's Russian Borscht

I got this recipe from a lovely Jewish lady, of Russian descent, when I lived in Chicago. Mrs. Goldberg's family had once owned a small chain of clothing stores, but through financial reversals had lost their businesses and grand lifestyle. The Goldberg family was always plotting ways to recapture their footing in retailing. They were so optimistic and creative that I am sure good things returned to them eventually, but I have lost touch with them for several years now.

I have not lost touch with this delicious soup, written down in Mrs. Goldberg's longhand, with a friendly little note at the end "any problems just give Mrs. G a call".

1 Small head cabbage, thinly sliced
1 Medium onion, diced
2 Quarts of tomatoes (I used my mom's home canned)
Tomato juice to cover cabbage, if required
1 marrow bone (optional-it tastes very good as a vegetarian soup as well)
Juice of 2 lemons
1/2 Cup sugar
2 medium russet potatoes, peeled and cubed
Salt and pepper to your liking

Add cabbage, onion, tomatoes, juice (if needed), and marrow bone (if using) to soup pot and bring to the boil, reduce the heat and simmer gently for 1 hour.

Add the potato cubes and continue simmering until the potatoes are tender, about another 1/2 hour.

Add the sugar and lemon juice, taste, and adjust to make a perfect balance of sweet and sour by using more lemon juice or sugar.

Add the salt and pepper.