In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel and cut vegetables.
Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
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.
Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
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.
Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.
Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).
Video
Notes
Store: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.
Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.
Store bought stock: You can use regular stock from a carton. Preferably organic and low sodium, if you can.
Beef bones: If you choose to add meat, cook broth with ribs, soup bones or any cut with a bit of fat first. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot.
Bone broth: This time I made Instant pot bone broth and used half of it diluted with water as a soup base.
Vegetarian: I make water based borscht more often than not because it's easy. In this case, I make sure to add a can of low sodium beans to up the protein, a bit more olive oil and maybe an organic bouillon cube, if I have it.
Beans: If not using meat, you can add a can of drained beans. Any large white, red kidney or pinto beans.
Sauerkraut: If you replace 2 cups of cabbage with 2 cups of sauerkraut, borscht will have even more umph.