• 1serving
  • 10minutes

Rate this recipe:

Nutrition Info . . .

VitaminsA, B2, B3, B9, C
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 quart water

  2. 2 medium onions cut in thin strips

  3. 5 potatoes cubed

  4. 1 head of cabbage cut into 7 inch chunks

  5. 1 bunch parsley chopped

  6. 2 large carrots shredded

  7. 1 bunch beets shredded

  8. red wine vinegar

  9. 2 cloves garlic, mashed

  10. Salt to taste

Instructions Jump to Ingredients ↑

  1. Bring water to a boil. Add potatoes, parsley and salt. In a separate deep pan, saute onions until transparent. Add beets, carrots, and vinegar in this pan and cook until soft. Add to water with potatoes and parsley, then add cabbage. Turn off heat, add garlic, add salt if necessary. When re-heating do not boil or the bright red color will be lost.

  2. Yield: 16 servings


Send feedback