Boil roast in a little water until done.
Remove from pot and chop into small pieces. Save broth. Pour several tablespoons oil in a skillet and saute onions, celery, and carrots.
Pour sauteed vegetables into reserved broth.
Add beef back to the broth and put into the chopped cabbage. Turn on low heat and simmer.In a skillet place a little broth, tomato paste, and cut up beets. Cook until beets are tender. Add vinegar and sugar. Pour beef mixture into pot, add the chunked potatoes, and bring to a boil, boil for 10-15 minutes or until potatoes are tender. Cut up the tomatoes into tiny pieces and add ΒΌ teas salt.
Press garlic cloves and add into tomatoes, then pour into pot.
Continue simmering 10-15 minutes.
Add bay leaves and let set for up to an hour to blend flavor.May serve with sour cream.