Place chicken, broth, and bay leaves in a large pot. Bring to a boil over medium heat, cover, and simmer for about 20 minutes. Remove the chicken and set aside to cool.

Add the cabbage into the broth and simmer for about 15 minutes.

In the meantime, preheat the oil in a large pan. Cook the onions and garlic for 5 minutes or until aromatic and translucent.

Add the carrots and beets and cook, stirring occasionally, for another 5-7 minutes.

Add tomato paste, vinegar (or lemon juice), pepper, and salt to the sauteed veggies. Scoop out the broth with cabbage, about half of it depending on how runny you want the soup to be. Cover and simmer on low heat for 20 minutes.

Break the chicken into smaller pieces. Add the chicken to the soup, and simmer uncovered for 10 minutes. Taste the soup. If the soup is not sweet enough, add a pinch of sugar. If it’s not sour enough, add a little of extra lemon juice or vinegar. If it’s too thick to your liking, add some boiling water or broth.

Let the Borscht cool for a few minutes and allow the flavours to develop.

Serve with yogurt or sour cream, dill, and bread.