Step 1

Preheat large pot or Dutch oven on medium-high heat and add oil. Add onion and green bell pepper, and saute for 4-5 minutes, stirring occasionally.

Step 2

Then add carrots and beets, and saute for another 4-5 minutes, stirring occasionally. Stir in tomato paste and cook for another 2 minutes. Add 1 cup broth and stir well.

Step 3

Add cabbage, remaining vegetable broth, bay leaf, salt and pepper. Cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.

Step 4

Add potatoes and beans, cook for another 20 minutes.

Step 5

Turn off heat. Add vinegar, sugar and garlic. Stir and let borscht sit for 10 minutes to allow flavors to marry each other. Add dill, stir and adjust any seasonings to taste, if desired.

Step 6

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