Turn down the heat so the water is still slightly boiling/ simmering with a closed dutch oven lid.

Remove any foam on top of the soup periodically. ( You can also strain the broth with a fine mesh strainer)

In about an hour, the meat should be very tender and start to fall off the bones.

Heat oil on a cast iron skillet and sautéed onions, carrots, and beets,

Once the vegetable are sautéed and are soft, add 2 tbsp ketchup and 1 tbsp vinegar. Turn the heat off and let it sit.

When the broth is close to being done, start dicing the potatoes. If you have gold Yukon I never peel them. If you're using russet potatoes peel and then dice.

Cut the cabbage head in half and then cut the halves in half again. (so in 4 pieces but you only need 2/4 of the cabbage for the soup). Remove the core and the dirty top leaves. Then slice into thin shreds of cabbage.

Add the potatoes and cabbage into the broth with the meat. Cook until the potatoes are soft.

Once the potatoes are soft, add the remaining sautéed ingredients on the cast iron skillet into the soup.

Add fresh pressed garlic.

Mix well, salt to taste.