Ingredients: 6 good sized Ham Hocks
6 cups water
Teaholder: 2 Tablespoons whole allspice and 2 Tablespoons whole cloves
1/4 cup white vinegar (to taste)
1/4 cup white sugar/sweetener (to taste)
s & p (To taste)
12 beets and tops if fresh and tender (or 3 cans), quartered
5 boiled potatoes, cubed
stock thickener: flour & milk/water

In kettle or crockpot:
> Ham hocks covered with water
> Teaholder with spices

Boil until meat is tender and falling off the bones. Cool. Save strained broth and meat when removed from bones.
Refrigerate broth (and teaholder ) overnight.
When solidified, remove layer of fat from broth and reheat --but remove tea holder once heated through.


> beets, quartered (and tops if fresh)
> s & p (to taste)
> vinegar (for sour) and sugar (for sweet) to taste
Simmer a couple hours until beets are pierced easily.
Good time to boil potatoes.
Thicken stock with flour & water/milk mixture.
Serve in bowls over cubed boiled potatoes.