Lean Beet Soup

Peel the onion and carrot for the broth, place all broth ingredients except the bay leaves into a pot, cover with water, bring to a boil, and simmer over low heat for 15-20 minutes, adding the bay leaves 5 minutes before it's done.

While the broth is cooking, peel the potatoes, carrots, and beets, and cut them to your liking (for example, diced potatoes, julienned carrots and beets).

Once the broth is ready, add the potatoes to it and simmer over low heat.

Sauté the beets and carrots in vegetable oil for 5 minutes, then stir in the tomato paste, grated pickles, and brine, and simmer for 10 minutes.

Transfer the braised vegetables to the pot with the potatoes, stir well, check for salt, and season with ground black pepper to taste.