If you’re looking for a warm and hearty meal, this German Ham Borscht is just the thing. It’s loaded with fresh vegetables and smoky ham that’ll fill your kitchen with comforting aromas. Plus, it’s an easy recipe to whip up!
This recipe tackles bland beet soups, lengthy prep, and uncertain ingredient substitutes by guiding fast prep, clear steps, and pantry-friendly German borscht.
Sometimes, it feels like a challenge to find a soup that’s not boring, especially in the colder months. This German ham borscht brings a robust flavor that warms you up inside and out. No more bland soups for dinner!
This recipe is a winner because it uses seasonal ingredients while also being adaptable. You can have it simmering on the stove in just 20 minutes of prep time, then let it cook for about two hours. That’s hardly any work for such a delicious meal!
If you love flavorful soups, you might also enjoy this Ham Mushroom Soup. It’s another simple recipe that’s perfect for chilly days!
Why You Will Love This Recipe
- Robust Flavor You’ll love the smoky and hearty profile that comes from the ham hocks and fresh veggies. It’s comforting and satisfying, especially on chilly days.
- Easy Adaptation This recipe works great in both slow cookers and instant pots. You can let it simmer slowly while you tackle other things or whip it up quickly when you’re pressed for time.
- Flexible Storage It stores well in the fridge for about five days and can be frozen for up to three months, so you can enjoy leftovers without worry.
- Fresh Ingredients Using seasonal produce not only makes the soup taste great but also keeps it budget-friendly. It’s a solid way to enjoy what’s fresh and in season.
Delicious Homemade German Borscht
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: German
- Diet: Gluten Free
Description
A hearty and flavorful German ham borscht featuring a variety of vegetables and spices, perfect for a comforting meal.
Ingredients
- 1 lb ham hocks, choose extra meaty ones
- 30 oz can whole tomatoes
- 4 cups chicken broth
- Water, as necessary to build the consistency you prefer, no more than 4 cups
- 1 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 cup onions, chopped
- 1 cup red potatoes, chopped
- 1/2 medium cabbage, sliced
- 10 whole peppercorns
- 1 tsp cayenne pepper
- 10 whole cloves
- 4 whole bay leaves
- 2 tbsp parsley, chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dill
- 1 tsp smoked paprika (optional, for extra flavor)
Instructions
- Brown the Ham Hocks: Start by browning the ham hocks in a large pot until they develop a deep golden crust. This adds incredible flavor to your borscht and makes those rich, smoky notes shine through. Be sure not to overcrowd the pot; you want that nice sear!
- Sauté the Vegetables: Next, toss in your chopped onions, carrots, and garlic, letting them sauté until they soften and you can smell the aromatic goodness. This should take about 5-7 minutes until the onions turn translucent. Keep an eye on them so they do not burn.
- Add the Cabbage: Now, stir in the sliced cabbage and let it cook down for about 10 minutes until it is tender and reduces in size. This is a key step to transforming your ingredients into a borscht.
- Pour in the Broth: Pour in the chicken broth and bring it all to a boil. Ensure the pot bubbles enthusiastically; this is essential for melding the flavors beautifully.
- Add Seasonings & Simmer: Sprinkle in your spices, including dill and bay leaves, then let everything simmer for a full two hours. Check on it occasionally; if it is boiling too vigorously, lower the heat slightly.
- Skim the Fat: After simmering, allow the soup to cool slightly and then skim off any excess fat that forms on the surface. This helps keep your borscht light and enjoyable.
- Serve it Up: Ladle the borscht into bowls and finish with a dollop of sour cream if desired. Each bowl should have a vibrant red from the tomatoes, and the aroma should be comforting.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Expert Tips: Always choose meaty ham hocks for better flavor. If the cabbage is not tender after cooking, increase the boiling time by 10-15 minutes. If the soup seems greasy, cool for at least 30 minutes and skim off the fat. For deeper flavor, allow the soup to simmer longer. Consider adding a1/2 teaspoon of smoked paprika for richness.
- Reheating Instructions: To reheat, warm on the stovetop over medium heat until heated through, about 10-15 minutes.
- Serving Suggestions: Serve with German cabbage rolls for a complete meal. Pair with sourdough bread for additional texture. Accompany with a side of sauerkraut to enhance the flavors.
- Recipe Variations: For different root vegetables according to seasonal availability, feel free to incorporate beans for added protein and texture or replace the tomatoes with beetroot for a traditional beet borscht.
- Ingredient Notes: Choose fresh vegetables for the best flavor and quality. If you prefer, smoky ham can be substituted for the ham hocks.
Nutrition
- Serving Size: 1 bowl
- Calories: 218
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Recipe Tips
- If the cabbage isn’t soft after cooking, extending the boil time by 10-15 minutes can help achieve the desired tenderness.
- When the soup seems greasy, letting it cool for at least 30 minutes and skimming off the fat will help create a cleaner broth.
- If you find the flavor lacking, allowing the soup to simmer for an additional 20-30 minutes can really deepen the taste.
- For an extra boost of flavor, consider adding a teaspoon of smoked paprika along with the spices for more richness.
- If you’re looking to tweak the recipe, experimenting with different root vegetables can add new tastes and textures to your borscht.
Serving Suggestions
Serve with German cabbage rolls for a complete meal. Pair with sourdough bread for added texture and a side of sauerkraut.
This dish works well in other recipes like borscht soup or a hearty stew. Create a comforting meal by mixing it with roasted root vegetables or greens.
Add a dollop of sour cream for creaminess. Fresh dill or chives on top will bring a bright flavor to the dish.
Recipe variations
- You can replace ham hocks with smoked pork shoulder for a different flavor profile that still brings richness to your borscht.
- Add a teaspoon of smoked paprika for a subtle smoky flavor that complements the ham hocks beautifully.
- Either opt for fresh dill or tarragon to introduce a unique herbal note, enhancing the overall taste of your dish.
- If you’re adjusting for a smaller batch, use 1/2 lb. of ham hocks, 15 oz. of tomatoes, and 2 cups of chicken broth.
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How to Store?
To keep your German ham borscht fresh, follow these storage tips:
Refrigeration: Store the soup in an airtight container in the refrigerator for up to 5 days. Keep it cool.
Freezing: Seal the borscht in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator overnight.
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