In a tray, drizzle the beetroots with some olive oil and bake for 10 minutes.
Add some oil to a heavy-bottomed pot and sauté the beetroots, then cover for 10 minutes until they’re a bit soft.
Add the carrots, onion, garlic, and cabbages, and cook for about 15 minutes.
Add the potatoes and water, then cover the pot.
Increase the heat to bring the soup to a boil.
When the soup boils, add the bay leaves and decrease the heat to medium and cook for additional 30 minutes until all the vegetables are soft.
Add any frozen veggies if you’re using them. Add the chopped herbs.
Season with salt, pepper, and vinegar. Serve hot with sour cream on top.