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.)

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