Bring the beef broth and bay leaves to a boil in a large pot, such as a 6-quart Dutch oven, while you wash, peel, and cut the vegetables. The broth should be steaming and bubbling steadily by the time the vegetables are ready.

Add the sliced cabbage to the boiling broth, cover the pot, return it to a boil, then lower the heat and cook for 20 minutes. The cabbage should soften and turn silky but still keep some shape.

While the cabbage cooks, heat a large skillet over medium heat with 1 tablespoon of olive oil, then sauté the onion and carrots for 5 minutes, stirring from time to time. The onions should smell sweet and look translucent before you move on.

Add the beets and the remaining 1 tablespoon of olive oil, then add about half of the vinegar and cook for another 3 to 4 minutes. The beets should look glossy and vivid, and the vinegar at this stage helps lock in that red color.

Transfer the sautéed vegetables to the pot, then add the potatoes, tomato paste, and salt; cover, bring the soup back to a boil, and cook on low heat for 20 minutes. The potatoes should be easily pierced with a fork but not falling apart.

Turn off the heat and stir in the remaining vinegar, sugar or maple syrup, grated garlic, and black pepper, then let the soup rest for 10 minutes. The broth should taste brighter and more rounded after the short rest, not harsh or sharp.

Stir in the dill or parsley, taste, and adjust the seasoning before serving hot with yogurt or sour cream and rye bread. The herbs should stay fresh and green, and the finished soup should smell savory, tangy, and deeply beety.