Step 1

In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil.

Step 2

In the meanwhile, wash, peel and cut vegetables.

Step 3

Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.

Step 4

In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.

Step 5

Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.

Step 6

Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.

Step 7

Turn off heat. Add vinegar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other.

Step 8

Add dill, stir and adjust any seasonings to taste.

Step 9

Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).