Classic Red Borscht Recipe Beet Soup

For Borscht: 3 medium beets peeled and grated 4 Tbsp olive oil divided 4 cups reduced sodium chicken broth + 6 cups water 3 medium yukon potatoes peeled and sliced into bite-sized pieces For Zazharka (Mirepoix): 2 celery ribs trimmed and finely chopped 2 carrots peeled and grated 1 small red bell pepper finely chopped, optional 1 medium onion finely chopped 4 Tbsp ketchup or 3 Tbsp tomato sauce Additional Flavorings: 1 can white cannelini beans with their juice 2 bay leaves 2-3 Tbsp white vinegar or to taste 1 tsp sea salt or to taste 1/4 tsp black pepper freshly ground 1 large garlic clove pressed 3 Tbsp