My
Polish family's borscht
recipe is one of the non-beet varieties, using a base of
ham broth.
This soup is standard fare for an Easter brunch. It is probably the most unusual recipe in the entire collection. I feel it is worth documenting because it definitely has that old world feel. I have never had the courage to try a bowl.
You will need to make two quarts of broth. Depending on how salty the water from the ham is you may want use 1 quart of fresh water
and 1 quart of water from the ham.
Strain the broth and bring to a boil. Add the vinegar to the broth. Remove the pan from the heat and add the half and half.
Serve in individual soup bowls and place your choice of bite sized pieces of sausage, eggs, ham, spare ribs and/or, rye bread. Top the ingredients with horseradish.
Pour the hot broth over the ingredients and serve immediately.