Summer Beet Soup
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 1½ 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.
Makes 6 servings
2 lbs. smoked ham hock or ham end
2 med. onions, chopped
3 med. potatoes, peeled and diced
2 large ripe tomatoes, peeled, seeded, and diced
1 c. peeled and sliced red beets
Betty Groffs Country Goodness Cookbook. To order this book please go to www.Amishshop.com Richard from Amish Stories. New post from Jean with some help from Martha this Tuesday, along with pictures for the very fist time of Martha’s House and buggy. Then Wednesday will be an all new post from me of Lebanons Amish settlement, along with the Amish cook posted on Thursday. And don’t miss This Friday my big post called “Lancaster on 2 wheels” the sequel as i travel the Amish country side on a scooter !.