3 packed cups of good quality sauerkraut 4  medium (or 6 small) beets, boiled in skins, peeled, cut in 1/2" cubes 2 medium carrots, boiled in skins, peeled, also cut in 1/2" cubes 3 medium pickled cucumbers, diced 2/3 green apple, peeled, and cut in 1/2" cubes 1/4 big red onion, finely diced 2 medium potatoes, boiled in skins, peeled, and cut  in 1/2" cubes 4-5 tbsp sunflower oil (better not refined) Salt to taste Method: Fold cubed beets in 3 tbsps oil and set aside. This will prevent beets to bleed a lot in your salad.   If sauerkraut looks too coarsely cut, shred it a little more with a sharp knife to make finer pieces.

The chilliness of the day called for something traditional and hearty for dinner. I had borscht in my mind - the czar of Russian soups, but Alex talked me into making shchi ( the czarina of soups, if you will). At first I wanted to make a spring version of this cabbage soup: no meat broth (just water), potatoes, green cabbage, carrots, onion, tomato (may be), and lots of greens.