Borscht

4 qt. water
2 medium onions cut in thin strips
5 potatoes cubed
1 head of cabbage cut into 7 inch chunks
1 bunch parsley chopped
2 large carrots shredded
1 bunch beets shredded
red wine vinegar
2 cloves garlic, mashed
Salt to taste

Bring water to  a boil. Add potatoes, parsley and salt. In a separate deep pan, sauté 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 reheating do not boil or the bright red color will be lost.

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