In preparation for the storm approaching New England, I am planning to make a big pot of Ukrainian borscht. I have often eaten it, but never made it. I have looked over a number of recipes on the net, and am prepared to simply wing it, if need be. But there seems to be a fair difference of opinion as to whether sugar should be added or no, as well as whether the appropriate sour ingredient is lemon, vinegar, or sour salt. I would appreciate opinions from experienced borscht makers.