In a large pot, bring 8 cups of low-sodium beef or vegetable broth and 2 bay leaves to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer while you prepare the vegetables.

Carefully add 4 cups of chopped green or red cabbage to the simmering broth. Stir to combine, then cover the pot and let it simmer on low heat for 20 minutes.

Heat 2 tablespoons of olive oil in a separate sauté pan over medium heat. Add one large finely chopped onion and 2 medium diced carrots. Cook for about 5 minutes, stirring frequently, until softened and fragrant.

Stir in 2 large peeled and grated beets into the sautéed onion and carrot mixture. Cook for an additional 3-4 minutes until the beets slightly soften.

Gently fold the sautéed vegetable mixture into the pot of cabbage and broth. Add 2 large diced potatoes and 2 tablespoons of low-sodium tomato paste, stirring until everything is thoroughly mixed. Let this simmer for another 20 minutes.

After 20 minutes, season with 2 tablespoons of white vinegar and freshly ground black pepper to taste. Let the borscht rest off the heat for about 10 minutes before serving.