This is a sweet and sour Borscht.
Scrub 1 lb. of Red Beets, then place in a pot full of water and bring to a boil. Simmer until the beets are completely tender, then drain and cool in a bowl of cold water.
While the beets are cooking, clean and then dice 1 Leek to make 1.5 C. Wash 3 Carrots and slice into half rounds or quarters.
Heat 3 T. butter or oil olive in the bottom of a heavy soup pot. Add the leeks and carrots and cook over medium heat for 10 minutes, until the leeks are soft and just lightly brown. Add 2 cloves of minced garlic, then stir to combine and add 6 C. vegetable broth. Stir in 3 T. tomato paste. Bring to a boil and simmer. Add 2 Bay leaves and a generous amount of black pepper.
Dice 2 potatoes and add to the pot.
Remove the skins of the beets — they should pull off easily. Cut them in half top to bottom, then slice them thinly. Add to the soup. Simmer until the potatoes are tender. If you prefer the soup thicker, use a hand-blender to puree part or all of the vegetables.
Cut 1 cabbage in half and then shred one of the halves, reserving the other half for another use. Add the cabbage to the pot along with 4 T. rice vinegar or white vinegar. Cook for 5-10 minutes, until the cabbage is the consistency you want.
Turn off the heat and add 1 t. or more of salt.
Serve topped with fresh or dried dill and sour cream or plain yogurt.