1. Fill a large soup pot with water and bring to a boil. Add potatoes and cook 15-20 minutes or until potatoes are almost cooked 2. When the potatoes are almost cooked and you can smoothly pierce them with a butter knife, add cabbage and continue to cook 5 minutes 3 While potatoes are cooking, heat a large skillet over medium/high heat. Add 4 Tbsp. olive oil Sautée your beets, carrots, onions and bell pepper (optional). Sauté until vegetables are soft (10-15 minutes). Stir in 5 Tbsp. of ketchup when veggies are almost done cooking. Add sauteed veggies to the soup pot. 4. Season with lemon juice, bay leaves, chopped dili salt and pepper to taste 5. Cook another 5 minutes, or until the cabbage is very soft and well cooked. Add more salt and lemon juice to taste.