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In a large pot, bring the water and meat to a boil. Skim off any dark foam and simmer for 1 1/2 hours over medium-low heat. (See notes for vegetarian borscht below.)
Meanwhile, sauté the onion and carrots until tender. Add the tomato sauce and ketchup and add this to the soup.
Add the potatoes, salt, pepper, bay leaves, and Vegeta seasoning to the soup. Simmer for 25 minutes. Stir in the beets* and garlic, then turn off the stove. (For raw beets see notes below.)
Serve borscht with sour cream and fresh dill.
1 hours, 15 minutes