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.
Add: > 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.