Bring the water to a boil in a large pot. Add the potatoes, parsley, and salt and cook for about 12 minutes or until the potatoes are tender.
In a separate deep pan, sauté the onions in oil until translucent. Add the beets, carrots, and vinegar and cook until soft.
Add the cabbage and sauteed vegetables to the pot with the boiled potatoes. Turn off the heat and add the garlic. Taste and add additional salt if necessary.
Recipe Tips
When reheating, do not boil or the bright red color will be lost.