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Beet Soup

By Judy Bennett on Sunday, August 17, 2014 at 3:34pm

2 lbs. smoked ham hock or ham end
water to cover ham
1 medium head green cabbage, shredded or diced
2 medium onions, chopped
3 medium potatoes, peeled and diced
2 large ripe tomatoes, peeled, seeded, and diced
1 cup peeled and sliced red beets
3 sprigs fresh or 1 tsp dried dill
3 sprigs fresh or 1/2 tsp dried thyme
2 tsp salt
1/8 tsp freshly ground black pepper
1 cup chopped beet tops
1/2 cup sour cream
2 Tbsp chopped chives
Put the ham hock in a 6-quart pot with water to cover. Bring to a boil, skim off scum, reduce the heat, and simmer until tender– about 1-1/2 to 2 hours. Remove the hock and take off all the meat, cutting it into bite-size pieces. discard bone.
Put meat back in the pan with the cabbage, onions, potatoes, tomatoes, beets, dill, thyme, salt, and pepper. Cook slowly for at least 20 minutes. remove sprigs of dill and thyme, if used. Add beet tops and cook 2 minutes until wilted. Remove pan from heat and stir in the sour cream and chives just before serving.
This is best served in deep soup plates or large bowls.
Recipe from Amish Pleasures Cookbook

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