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Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-low heat and add the onion and leek, stir to coat, and season with salt and pepper. Cook for about 8-10 minutes, stirring often, until the onion has softened.
Add the garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
Add the potatoes, the beets and the carrots, 6 cups water and salt to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for about 20 minutes, or until potatoes, beets, and carrots are fork tender.
Add the greens, most of the parsley –keeping some for topping the soup– and vinegar and stir to distribute. Taste the broth and adjust the seasoning, adding freshly ground pepper. Simmer briefly until the greens are done.
To serve, ladle into soup bowls, and garnish with parsley, and cilantro, if you like. Pass the thick yogurt at the table.