Oh, you definitely should. Sour cabbage is a kind of a pickle, I guess – cabbage is mixed with salt and left under press for several days (there are small details that are important for the quality of the end product, but the basic idea is simple.) Borscht is strictly speaking a Ukrainian dish, which never stopped everyone else from making it. It is also, accidentally the only soup I am making just right. Well, maybe not accidentally: I love it.