Adapted from recipe from Larisa Cuff
BYU 183rd Ward
3 quarts water
2-3 potatoes, peeled and cubed
1 small head of cabbage, finely chopped
1 medium onion, chopped
1 large tomato, diced
2 tsp. olive oil
1 large or 2 small beets, peeled and shredded
2 carrots, peeled and shredded
4 cloves garlic, chopped
1 tsp. vinegar
1 bay leaf
cilantro, to taste
salt and pepper to taste
In a large stock pot bring water to a boil. Add cabbage, potatoes and tomato. Reduce heat and simmer for 10 minutes. While that simmers, combine beets, carrots, onions and oil to a frying pan. Cook over medium heat for 5-10 minutes, until a vegetables have cooked down. Add to the stock pot. Add garlic, vinegar, bay leaf and cilantro (optional). Let simmer for 10 more minutes. Remove from heat and let stand for a hour or two to let the flavors blend better. Serve with a hard bread, like French bread.
Notes: If you half the recipe, don't half the beets. You will need salt and pepper. You can salt and pepper the whole pot, but I like to do it in individual bowls.
