3 tablespoons olive oil
1 lb. russet potatoes, peeled and chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
2 carrots, chopped
6-8 cups vegetable stock
(6) 2-inch-diameter beets, peeled and chopped
1 cup seeded, peeled, chopped tomatoes (blanch tomatoes with an "X" cut on the bottom so the skin slips off)
1 tablespoon fresh lemon juice
Chopped fresh parsley
15 leeks, sliced into 1/2-inch pieces and rinsed
1 cup butter
4 cups potatoes peeled and halved
3 medium Vidalia onions, peeled and sliced/chopped
3 tablespoons salt
12 cups stock
12 cups milk
1 1/2 cups cream
Minced herb to garnish
For Challah Bread:
2 cups warm water or milk
2 packages dry active yeast
6-7 cups bread flour
1/2 cup sugar
1 teaspoon salt
1/4 cup oil
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