In a large pot, pour in 8 cups of low-sodium beef or vegetable broth. Bring it to a gentle boil over medium-high heat, and add 2 bay leaves. Once boiling, reduce the heat to a simmer, allowing the broth to infuse with flavor while you prepare the vegetables, about 5 minutes.

Once the broth is simmering, add 4 cups of sliced cabbage to the pot. Cover and let it cook for 20 minutes, stirring occasionally, until the cabbage is tender and the broth has taken on a lovely rich flavor.

In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 chopped onion and 2 diced carrots for about 5 minutes, stirring frequently until they soften and become translucent.

Add 2 matchstick-cut beets to the skillet with the onions and carrots. Cook for an additional 3 to 4 minutes until the beets slightly soften.

Transfer all the sautéed vegetables from the skillet into the pot with the simmering broth. Next, add 2 cubed potatoes and 2 tablespoons of tomato paste. Stir well and cook for another 20 minutes until the potatoes are fork-tender.

To finish your Traditional Borscht, stir in 1 tablespoon of white vinegar, 1 teaspoon of sugar, 2 minced garlic cloves, and a good pinch of black pepper. Turn off the heat and let the soup sit for 10 minutes off the heat before serving.