Vegetarian Borscht

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3 tablespoons extra-virgin olive oil

2 medium russet potatoes, peeled and cut into 1/2-inch cubes

2 medium carrots, peeled and cut into 1/2-inch pieces

2 small leeks, halved lengthwise and sliced (white and light green parts only)

1/2 small savoy cabbage, cored and chopped

Kosher salt and freshly ground pepper

3 medium beets with greens, scrubbed

1 tablespoon tomato paste

2 cloves garlic, chopped

2 tablespoons fresh lemon juice

Sour cream and/or chopped fresh dill, for topping

Sliced pumpernickel bread, for serving