IINGREDIENTS

1 medium beet root peeled & shredded
4-6 medium potatoes peeled & cut
1 medium cabbage shredded
1 medium carrot peeled & shredded
1 medium bell pepper diced or cut in strips
1 medium onion chopped
1 garlic head peeled and sent through the press (use less if you prefer)
1 bunch of parsley or dill finely chopped
1-2 tablespoons of canola oil for sautéing
1 4 oz. can of tomato sauce

DIRECTIONS

To get rid off the purple color add water to beets, bring to boil, skim the froth and simmer until discolored. Then drain the water and set aside.

In a large skillet sauté garlic, carrots, peppers, onions in the canola oil add tomato sauce and a little water, simmer a little more and set aside.

In a large pot cook potatoes in water (or broth) add some salt may be a tablespoon. You can always add more, but can not take it away. Make sure you have room to add all the set aside ingredients!!! When almost cooked add cabbage, bring to boiling add sautéed vegetables, bring to boiling add beets, bring to boiling add parsley or dill. If you have room and it is too thick or salty add a little boiling water. Bring to boiling. Adjust salt.

Tips:
*It tastes better the next day when all flavors blended. It might appear too salty when just finished, but the next day it will be just fine. Be cautious with salt.

*If diabetes is a concern use young potatoes, baby beets and baby carrots. The younger the root vegetables are the less sugar they contain.

*To add more nutrition make it with kidney beans or meat
Soak beans overnight, drain, cook in water and then add potatoes etc…
When making with meat make broth first and then add vegetables.

ENJOY!