German Borscht
German, Soups
Ingredients
Soup Stock Ingredients:
1 lb. ham hocks, choose extra meaty ones
30 oz. Can whole tomatoes
1 Cup carrots, chopped
1/2 Cup Celery, Chopped
1 Cup onions, chopped
1 Cups potatoes, red boilers-chopped
1/2 medium cabbage, green or red-sliced
Spices:
10 Whole peppercorns
1 tsp. cayenne pepper
10 whole cloves
4 whole bayleaves
2 Tablespoons parsley
1 tsp. salt
1 tsp. pepper
Recommended Garnishes:
2 Tablespoons cream
1 Tablespoon apple cider vinegar
1 Tablespoon sour cream
2 Tablespoons whole milk
Directions
In a large stock pot boil the ham hocks with water and chicken broth to cover the hocks.
Boil until the ham hocks fall off the bones
If the hocks are very greasy, cool the whole pot in the fridge. Skim off the extra fat as it hardens and rises to the top of the soup pot.
Remove the soup bones if desired.
Return the pot to the stove and heat it to medium heat.
Add vegetables except potatoes and cabbage slices. cook on low boil for 30 minutes.
Put in the potato chunks and boil additional 20 minutes.
Add the spices and cabbage and boil 30 minutes or until cabbage is fork tender.
Notes
This traditional soup came with these instructions to make it in a stock pot. For those of you that have either a crock pot or instant pot this recipe should easily convert. For a crockpot boil the ham Hocks in a stock pot and cool then continue the recipe in your crock pot on high heat 4 hours.