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In a large pot (I use 6 quart Dutch oven), add beef broth, bay leaves and bring to a boil. Or you can make beef broth with bones and meat first, please see notes. Meanwhile, wash, peel and cut vegetables.
Once beef broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
Meanwhile, preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
Add beets, remaining 1 tablespoon 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).