This standard recipe for borsch is the one most commonly used with slight variations to suit one’s taste. It was customary for grandmother to cut the beets and other root vegetables into very thin strips. She preferred them that way. But they may also be grated in long shreds on a coarse grater with no sacrifice of quality to the finished product. For a well flavored borsch, it is best to use some fresh lean pork and a small piece of any smoked pork along with the soup meat of beef. Each of them contributes its own specific flavor and adds to the richness of the stock. Some Ukrainian Canadian homemakers add a small quantity of canned tomato soup to flavor and thicken the borsch slightly. If tomato soup is added, the flour may be decreased or omitted.