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1. Fill a large stock pot (8 or 12 quart) with water, about half way.
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Over medium-low heat, add the cubed beef, bullion and bay leaf. Let the beef cook slowly, so it is tender, at least 45 min.
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As the foam accumulates on the surface, skim it off with a large spoon.
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2. Meanwhile, in a large skillet over medium heat, add half the oil and then the julienned beets. Saute for 15 minutes or so, stirring frequently.
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3. In another large skillet over medium heat, add the remaining oil, julienned carrots and onions. Mix and saute for 10 minutes.
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4. While the beets, carrots and onions cook, add the sliced cabbage and 2-3 tbsp salt to the stock pot, to taste. Cook for 5-10 minutes and then add the potato to the stock pot.
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5. Use the beets' frying pan and SAUTE the tomato paste w/tsp of oil for 5 min. This will remove any metallic taste. Add tomato paste and stems from dill or parsley.
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6. Once the potatoes are cooked, add the beets, carrots and onion to the stock pot.
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7. Let it simmer for 15-20 minutes, covered with a lid. Turn the heat off. Remove dill/parsley stems. Although it's not necessary, it is extremely common to toss in a crushed clove of garlic and let it perfume the soup while it rests for a few minutes.
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8. Serve with dill, green onions, a dollop of sour cream and some rye or Pumpernickel bread.
