In a large stockpot over medium-high heat, add diced onions and carrots. Sauté them in 3 tablespoons of vegetable stock for about 5–7 minutes, stirring frequently, until the onions are translucent and the carrots start releasing their vibrant color.

Next, introduce the diced beetroot and potatoes to the pot, along with an additional 5 tablespoons of vegetable stock. Stir well for 2–3 minutes until the beetroot begins to color the stock.

Now, mix in the tomato paste, ensuring all the vegetables are well coated. Pour in the remaining vegetable stock, along with the bay leaves and whole cloves. Stir everything together and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low-medium and let it simmer uncovered for about 10 minutes, allowing the flavors to meld beautifully.

After simmering, stir in the cooked chickpeas, chopped cabbage, and soy sauce. Cook for an additional 10 minutes until the cabbage is tender yet retains some crunch.

Remove the borscht from heat and squeeze in fresh lemon juice to brighten the flavors. Taste and adjust the seasoning with salt if needed.