• Turn the oven on to 350° F

Prep

• Start by peeling the Beets and cutting them into a medium dice. Cut the Potatoes into a medium dice slightly larger than the Beets.
• Dice the onion to a medium dice as well as the Tomato. Peel the Garlic and with the side of a chefs knife push down hard on the Garlic to crush it on the cutting board. After you've crushed the Garlic continue to chop it.
• Shred the Red Cabbage and measure out the rest of your ingredients. Move everything over to the side of your cooktop and you're ready to start cooking.

Cooking Method

• Start by heating up the pot over a medium high heat, add the Olive Oil and allow it a minute to heat up. Add the Onion and a pinch of Salt, stir to coat with the Oil, allow to cook for 1-2 minutes then add the Garlic.
• In about 1 minute and before the Garlic starts to burn, deglaze with the Red Wine vinegar. After the Vinegar has reduced by at least half add the White Wine and reduce by half again.
• Add everything else except the garnish to the pot and bring the broth up to a simmmer. At this point if you only intend to use Dried DIll I would add 2-3 additional Tablespoons. If you're using Fresh Dill continue with the rest of the instructions. Now is also a great time to add some more seasoning. 2 Large pinches of Salt would be good here.
• Once the Broth reaches a simmer place it in the oven and let it get happy for about an hour. I would start checking to see if the Beets are cooked after 45 minutes. Their cooking time will depend upon how large you diced them. If the liquid starts to get too low during the cooking process, go ahead and add 1/2 cup of water at a time to top it off.
• After the Beets are cooked remove the pot from the oven and turn the heat off. Remove the Ham Hock from the Broth, place in a oven proof tray or pot and place back in the oven. Keep it there until the oven has cooled... this will allow the Ham Hock to dry out slightly.
• Once the Ham is cooled start by cutting the skin off and discarding. Cut the Meat off of the bone, dice into smaller pieces, making sure to remove excess fat and sinew and return to the Broth.

Finishing

• Season to taste with some more Salt & Pepper and ladle into your serving bowls. Top with a nice size dolop of Sour Cream and sprinkle with a generous pinch of Fresh Dill.
• Cut a few pieces of some nice crusty Artisan Bread and Enjoy with some Friends and Family.