top of page

German Borscht

(by Ursula James)

(My mother cooked from memory and a method of tasting and sniffing the brew until her nose and taste buds said Ahhhhh; then we ate). But the exact ingredients probably were as follows.)

1 lb. ham bone with plenty of meat still on

1 c. chicken broth

4 c. water

6 - 8 whole ripe tomatoes

3 stalks celery, chopped

2 - 3 medium carrots chopped

1/2 c. yellow onion, chopped

2 medium red potatoes, diced

1 c. red cabbage, chopped

paprika, to taste

salt and pepper, to taste

sweet cream or sour cream

sprig of rosemary

Cook ham bone in boiling water until meat falls off.

Remove meat from bone, and set aside.

In a large pot, add chicken broth, water, tomatoes, celery, carrots, onion, potatoes, red cabbage, paprika, salt and pepper.

Cook over low heat until vegetables are very tender, about 2 hours.

Return meat to the pot.

Serve with sweet cream or sour cream and rosemary.

(Read Clutching Life, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin


bottom of page