Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water to prevent browning until ready to use, then drain.

Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté for 10 minutes, stirring occasionally until beets are softened.

Add 8 cups of broth and 2 cups of water to the pot. Add sliced potatoes and sliced carrots, then cook for 10-15 minutes or until easily pierced with a fork.

While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery, and bell pepper. Sauté, stirring occasionally, until softened and lightly golden (7-8 minutes).

Add 4 Tbsp ketchup and stir-fry for 30 seconds, then transfer the mixture to the soup pot to continue cooking with the potatoes.

When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and adjust salt and vinegar to taste.