As part of her site takeover to celebrate the release of new album All Things Will Unwind, My Brightest Diamond (aka Shara Worden) shares her very own recipe for Galina's Ukrainian Borsch.

Galina's Ukrainian Borsch:

10 Cups Water

8 Bouillon cubes (veggie or chicken)

3 Medium size potatoes

1/3 Medium size cabbage

1 Medium size beet

2 or 3 Leaves from beet tops (kale works too!)

6 tbs Corn or vegetable oil

1 tsp Sea Salt

3 tbs Unsalted tomato paste

1 tsp Garlic Powder

1 tbs Parsley

1 tbs Dill

5 or 6 Green onion tops

1 Medium size onion

2 tsp Flour

Sour cream

Bring the water to a boil in a 6 or 8 quart pot, & put the bouillon cubes into it. Reduce the heat to a slow boil. Peel the potatoes, cut them into approximate one inch cubes and add them to slowly boiling bouillon. Cover the pot and simmer until the potatoes are tender.

Peel the carrot, and grate it on a coarse grater. Put a small quantity of the oil into a frying pan and add the grated carrots. Simmer on a low heat for about 2 minutes, and then put the carrots and oil into the boiling pot. Then, add to the simmering pot the tomato paste, garlic powder, and salt.

Peel the beet, and grate it on a coarse grater. Put a small quantity of the oil into a frying pan and add the grated beets. Cover with a lid and saute the beets on a low heat, stirring occasionally, for about 5 minutes until they are cooked. Put the beets into the borsch and bring it back to a boil.

Slice the cabbage about 1/4 inch thick. Finely chop the 2 or 3 leaves from the beet tops (or kale). Put the sliced cabbage and chopped beet tops into the borsch and bring it to a boil again. Chop the onion tops as fine as possible. Put the parsley, dill and the chopped onion tops into the borsch, and let it boil again. Peel the onion and the white parts of the green onions, then cut them into thin slices. Saute the onions in a pan with a small quantity of the oil until they are a light golden color. Add the flour and stir it into the onions. Put the mixture into the borsch, stir it, and bring it to a boil. Taste the borsch to see if has salt and garlic to your taste. Add as necessary.

Cover your borsch with a lid and turn the burner off. When it is cool, put it into the refrigerator. The next day, bring the borsch to a boil and serve it in soup bowls. Stir about one teaspoon of sour cream into each bowl before eating it. I recommend that you eat it with hot rolls.

My Brightest Diamond will perform her new album All Things Will Unwind in its entirety with a chamber ensemble and band on the following dates:

17 November: St Giles Church, London, UK
21 November: Circolo degli Artisti, Rome, IT
22 November: Teatro Martinitt, Milan, IT
23 November: Papiersaal, Zurich, CH
24 November: Maria, Berlin, DE
26 November: Gebaude 9, Cologne, DE
27 November: Le Guess Who festival - Ekko, Utrecht, NL
28 November: Stuk, Leuven, BE
29 November: Café de la Danse, Paris, FR