Put a pot of water on the stove and bring to a boil.

Meanwhile, wash and peel the vegetables: dice the potatoes, grate the carrots and beet, shred the cabbage, and chop the onion.

Add the potatoes, cabbage, and half the grated carrot to the boiling water.

In a deep skillet, saute the beet, remaining carrot, onion, and garlic with spices in vegetable oil until partly done - this is your saute.

Transfer the saute into the simmering soup, stir, and cook until done, adjusting with salt, sugar, pepper, and bay leaf to taste.

Serve the borscht with sour cream and herbs. Enjoy!