Instructions: Slice cabbage into 1/4 inch strips. Peel beets with sharp paring knife and cut into julienne strips. Peel potatoes and cut in half. Chop tomatoes into quarters.

In 4-quart saucepan, heat oil. Add onion and garlic. Saute 5 minutes. Add cabbage, beets, potatoes, tomatoes, the water, vinegar, honey, parsley, thyme, bay leaf, dill, paprika, salt and pepper.

Bring to boil and reduce heat. Simmer 25 minutes. Serve with a dollop of sour cream and a garnish of chopped dill weed.

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