|Raw beets||1 Pound, peeled and shredded|
|Beet water/Vegetable/meat stock||4 Cup (64 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Tamari soy sauce||To Taste|
|Cabbage||1⁄2 Pound, shredded|
|Tomato puree/Tomato juice||1⁄2 Cup (8 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
Combine shredded beets and beet water (or stock) in large pot and cook covered on medium heat until beets are tender.
Add honey, vinegar, soy sauce and salt to taste.
Add shredded cabbage and cook until cabbage begins to soften.
Add tomato puree or juice and cook an additional 10 to 15 minutes.