Put beef brisket in a large pot, cover with 2 liters of water, bring to a boil, then reduce heat and simmer for about 1 hour until meat is tender. Remove beef and chop it into bite-sized pieces. Skim off any foam from the broth.

Peel and grate the beetroot and carrot. Dice the onion. Add vegetable oil to a large pan and sauté the grated vegetables and onion until soft.

Stir the tomato paste and vinegar into the sautéed vegetables. Continue to cook for a few minutes.

Peel and dice the potatoes, shred the cabbage. Add potatoes and cabbage to the broth along with the chopped beef and sautéed vegetables.

Season with salt, black pepper, and add bay leaves. Simmer for another 20 minutes, until all vegetables are tender.

Mince the garlic and add it to the soup a few minutes before taking it off the heat.

Serve hot with a dollop of sour cream, a sprinkle of fresh dill, and a slice of dark rye bread.