Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and minced garlic, sautéing until translucent.

Pour in the beef or vegetable broth and bring it to a boil.

Reduce the heat to low and let the broth simmer for 15 minutes, allowing the flavors to meld.

In a separate pan, heat another tablespoon of vegetable oil.

Add the grated beets and grated carrots, cooking until they are tender.

Stir in the diced potatoes, shredded cabbage, diced tomatoes, and tomato paste.

Cook the vegetables for about 10 minutes, ensuring they are evenly coated with the flavors.

Transfer the cooked vegetables to the pot with the broth.

Stir well to combine the ingredients.

Add the bay leaf and season with salt and pepper to taste.

Cover the pot and let the borscht simmer on low heat for approximately 30 minutes or until all the vegetables are fully cooked and tender.

Once the borscht is cooked, remove it from the heat.

Stir in the freshly chopped dill, which adds a refreshing taste.

Adjust the seasoning if necessary, adding more salt or pepper according to your preference.