1. Peel the beets and carrot, then grate them coarsely. Finely shred the white cabbage and chop the onion.

2. In a large pot, heat a little oil over medium heat and sauté the grated beets and carrot, shredded cabbage, and chopped onion until the vegetables are tender.

3. Season the mixture with salt, pepper, and a bay leaf.

4. Add 1 liter (4 cups) of broth to the pot and bring to a boil at 100°C (212°F). Reduce the heat to low and let simmer at 80°C (176°F) until the beets are tender, about 30 minutes.

5. Taste the soup and adjust the seasoning with vinegar and spices as needed.

6. Just before serving, add thinly sliced Polish beets (or regular beets if Polish beets are unavailable) to the pot. They will add a nice crunch and a pop of color to the dish.

7. Serve the soup hot in bowls, topped with a dollop of sour cream or thick yogurt.

8. Offer crusty bread and pickles on the side for a delicious and filling meal.