Borsch

By marilyncardoza

Ingredients

• 2 large ham shanks
• 1 package onion soup mix
• 2 stalks celery
• 2 tbsp white vinegar
• 1 can tomato soup
• 1 lg can crushed tomatoes
• 2 cans cream of mushroom soup
• 2 can julienne beets
• garlic salt to taste

Preparation

Step 1

Put ham shanks, onion soup, garlic salt, and celery in a large stock pot, cover with water and simmer until ham shanks are well cooked and falling off the bone. Add crushed tomatoes and tomato soup.

Remove ham shanks (option: you can remove the ham meat from the shank to use in the soup later.)
Strain the broth and cool enough to put in the refrigerator overnight. Then in the morning remove any grease on top of broth.
Simmer and add white vinegar ,cream of mushroom soups and beets with juice. Bring to a boil and serve.
Add to individual servings, hard boil eggs, polska kielbasa, or ham meat from the shanks and sweet peas.