For Serving, for each portion:

1 tablespoon sour cream

1 teaspoon parsley

1 teaspoon minced garlic

1 teaspoon green onions

ground black pepper to taste

4 teaspoons olive oil, divided
2 pounds boneless beef bottom round (or 3 pounds bone in)
14 cups of water
3 bay leaves
1 teaspoon salt
3 medium-sized beets, peeled
juice of 1 lemon
1 large onion, medium diced
2 cups carrots, peeled and shredded
3 tablespoons tomato paste
3 medium russet potatoes, peeled and diced
1 medium head of cabbage, cut into 1-inch strips and core removed
16-ounce can of white beans drained and rinsed (Great Northern, Navy or cannellini beans)

4 teaspoons olive oil, divided 2 pounds boneless beef bottom round (or 3 pounds bone in) 14 cup s of water 3 bay leaves 1 teaspoon salt 3 medium-sized beets, peeled 1 large onion, medium diced 2 cup s carrots, peeled and shredded 3 tablespoons tomato paste 3 medium russet potatoes, peeled and diced 1 medium head of cabbage, cut into 1-inch strips and core removed 16 -ounce can of white beans drained and rinsed (Great Northern, Navy or cannellini beans)

Warm 2 teaspoons of olive oil in skillet over medium-high heat, then add beef and brown the outside of the bottom round on all sides. Remove meat and set aside.

Bring water to boil in soup pot, then add browned meat, bay leaves and salt, and allow liquid to come back to boil, then reduce to simmer and cook for 2 hours.

Remove meat and set aside. Strain and reserve broth.

Julienne beets, sauté in skillet with 1 teaspoon olive oil over medium-high heat for 3 to 4 minutes, and thoroughly drizzle with lemon juice. (Lemon juice prevents beets from losing their dark color, so the borscht will have an intense and bright burgundy hue.) Place beets into a bowl and set aside.

Sauté onion and carrots over medium-high heat in skillet with 1 teaspoon olive oil until onion is translucent.

Mix tomato paste with 1 cup of the broth, and boil for the 3 minutes. Add the carrots-and- onion mixture to the broth, and set aside.

Place reserved plain broth in large soup pot and bring to boil over medium-high heat. Add potatoes and cook for 5 to 7 minutes.Add cabbage, reduce to medium heat and let boil for 10 to 12 minutes. Add cooked onion-and-carrot mixture.

Cut meat into medium cubes (debone first if necessary) and add it to the soup along with the beans. Turn off heat, add cooked beets and let borscht rest for 1 hour

Serve with sour cream, and garnish with parsley, minced garlic and green onions. Season with salt and pepper, to taste.