Greek yogurt and sprouted organic bread, for serving
In a large pot, add water and bring to a boil on medium – high heat. In the meanwhile, wash, peel and cut vegetables. Once water is boiling, add cabbage and bay leaves; let cook on medium for about 20 minutes.
While cabbage is cooking, preheat large skillet on medium heat and swirl oil to coat. Add onion and carrots; saute for 5 minutes, stirring occasionally. Add beets and cook for another 3-4 minutes. Sprinkle with flour; add tomato paste and sauce, and a few ladles of broth from the pot; stir until combined.
Bring mixture to a boil on low heat and cook for a few minutes, until thickened. Transfer to a pot along with potatoes and beans, cover and cook on low – medium for about 30 minutes.
Turn off heat. Add salt, honey, vinegar, pepper and garlic. Stir and let borscht sit for 10 minutes to allow flavours to marry each other.
Serve hot with a dollop of Greek yogurt, bread and garlic clove on a side (this is not for everyone). I usually add some herbs to individual plates and remainder to the pot once soup has cooled down a bit (otherwise herbs will cook).