In a large pot, bring 8 cups of low-sodium beef or vegetable broth to a gentle boil over medium heat. Add 2 bay leaves and let them infuse their flavor into the broth. Reduce the heat slightly and keep the broth at a simmer while you prep the vegetables.

Add 4 cups of sliced green or red cabbage to the pot. Cover and let it simmer for 20 minutes until tender and fragrant.

In a separate sauté pan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 diced carrots, cooking for about 5 minutes until softened.

Stir in 2 large matchstick-cut beets and cook for an additional 3-4 minutes until the beets begin to soften.

Carefully transfer the sautéed vegetables into the pot with the cabbage. Add 2 cubed large potatoes, 3 tablespoons of low-sodium tomato paste, and 1 teaspoon of salt. Stir together and cook for another 20 minutes until the potatoes become fork-tender.

Stir in 2 tablespoons of white vinegar, a pinch of sugar (or maple syrup), 2 minced garlic cloves, and pepper to taste. Allow to sit for 10 minutes off the heat.