Beet Soup

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    • #336524

      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.

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