Prepare the vegetables: peel and grate the beets; peel and slice the potatoes into bite-sized pieces and, if not using immediately, place them in cold water to prevent browning; peel and thinly slice the carrots; trim and finely chop the celery; finely chop the onion; finely chop the red bell pepper (optional); press the garlic; chop the dill. Drain and pat the potatoes dry just before using.

Heat a large soup pot over medium-high heat and add 2 Tbsp olive oil.

Add the grated beets to the hot pot and sauté, stirring occasionally, for about 10 minutes until the beets have softened.

Pour in 8 cups chicken broth and 2 cups water. Add the sliced potatoes and sliced carrots. Bring to a simmer and cook 10–15 minutes, or until the potatoes and carrots are easily pierced with a fork.

While the potatoes and carrots are cooking, heat a large skillet over medium-high heat and add the remaining 2 Tbsp olive oil. Add the chopped onion, chopped celery, and chopped red bell pepper (if using). Sauté, stirring occasionally, until the vegetables are softened and lightly golden, about 7–8 minutes.

Stir 4 Tbsp ketchup (or 3 Tbsp tomato sauce) into the skillet and cook, stirring, for 30 seconds. Transfer this onion–pepper mixture into the soup pot.

To the soup pot, add 1 can white cannelini beans with their juice, 2 bay leaves, 2–3 Tbsp white vinegar (start with 2 Tbsp), 1 tsp sea salt (or to taste), 1/4 tsp freshly ground black pepper, the pressed garlic clove, and 3 Tbsp chopped dill.

Simmer the soup for an additional 2–3 minutes to meld flavors. Taste and adjust seasoning, adding more salt and/or vinegar as needed.

Remove the bay leaves before serving. Serve hot.