Add beets, carrots, and garlic; cook for 5 minutes.
Pour in the beef broth, add potatoes, cabbage, and bay leaves. Bring to a boil.
Reduce heat to a simmer and cook until vegetables are tender, about 45 minutes.
Stir in tomato paste, salt, and pepper. Cook for another 15 minutes.
Remove from heat and let the soup rest.
Serve hot with a dollop of sour cream and fresh dill.
Notes
Use fresh beets for the best flavor and color.
• Sauté onions before adding to enhance the flavor.
• Cut vegetables uniformly for even cooking.
• Add a splash of vinegar or lemon juice to brighten the taste.
• Let the soup rest for a few hours before serving to deepen the flavors.