Use medium pot to boil beet. Water must cover beet while boiling. As soon as water boils add 2 tbsp. of lemon juice or 1 tbsp. of vinegar and keep boiling for 2 hours. Pressure cooker in this situation comes in handy. It shortens boiling time, saves energy and preserves nutrients. If pressure cooker is available, then the boiling time is 25-30 mins. Lemon juice or vinegar preserves color of the beet and removes unpleasant odors. At the same time use another 5 quart pot, pour 10 cups of cold water, toss in lamb or other meat pieces and bring to boil. As broth picks up temperature, foam from meat starts to emerge. Skim off foam carefully with spoon. When broth comes to boil reduce the heat and simmer for another 1,5 hours. At this point I add 1/2 tsp. freshly crushed cumin to remove meat’s odor. Season with approx. 1 tbsp. of salt.
Cut core out and chop thinly or shred cabbage.
Shred 1 medium carrot and boiled beet.
Mildly heat 1/4 cup vegetable oil in 4 quart sauce pan and toss in 1 medium chopped onion. Saute for 2-3 mins stirring occasionally.
Heat level must be set to medium level. Throw shredded cabbage into sauteing onion. Season with 1 tsp. of salt and saute them for another 5-6 mins.
Throw in shredded carrot and 2 tbsp. of crushed tomato. Mix all ingredients and close lid. Saute for 4-5 mins by occasionally stirring.
Add chopped parsley and 2 cloves of crushed garlic. Stir ingredients.
Carefully, transfer sauteed vegetables into broth, which was prepared earlier. Toss in 2 bay leaves and boil vegetable soup for 30 mins. Add shredded beet and shut off heat. Before serving check salt. Serve with sour cream.