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Put olive oil in a heavy-bottomed soup pot on medium-ish heat.
Heat the oil and add onion, celery and leek coating it well with the salt and pepper. Sauté for 5 minutes, or until the onion has a little brown on the edge. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme. Mix it all together and cook for about a minute.
Now the fun really starts. Add potatoes, beets and carrots, 6 cups water and salt amount correct for your dosha and situation. Bring to a boil, reduce to a simmer. Simmer with lid ever so slightly off the edge of the pot for 20 minutes, or until everything is tender.
Stir in the vinegar or sauerkraut juice to your liking. Taste it and adjust spicing if needed. Cook for about 5-10 minutes.
Garnish with chopped dill, or even a lil dollop of sour cream especially for Vata.
Take a grounding breath.
Enjoy.