Horseradish Borsch

Number of Servings: 12

2 Lb. Shank end of ham with bone in
8 Inches prepared horseradish
1/2 Jar Creamy horseradish
1 Tbsp. Vinegar
1 Pint Sour cream
Salt to taste

Cook ham bone in 2 quarts of water for approximately 2 – 4 hours. Remove bone and discard, strain broth and refrigerate overnight. Skim fat from broth and discard. Add to broth 8 inches of cleaned and slivered prepared horseradish. Bring to boil for 15 minutes. Add creamy horseradish. Cool half way and slowly stir small portions of broth into sour cream. Add mixed sour cream to entire broth mixture. Simmer 30 minutes, but do not bring to boil. Serve with rye bread, hard boil eggs, polish sausage and baked ham.