Make the Broth

1. Place meat in a pot filled with enough water to cover it and bring to a boil
2. Once the water starts boiling, remove from heat, pour out water and rinse meat and pot thoroughly (to ensure broth will be clear)
3. When pot and meat are clean, cut meat in 2 or 4 pieces, return meat to the pot and fill 3/4 full with cold water
4. Add bay leaves, oregano, dill, 3 whole cloves of garlic, paprika, unground pepper and salt to taste
5. Return pot to stove.  After the water starts boiling again, turn the fire down to medium and let the meat cook for about 1 to 1-1/2 hours (Cooking time will vary depending on thickness and softness of meat; after 1/2 hour check meat with a knife. Broth is ready is when meat is soft, almost ready to eat )
6. When broth is ready, take the meat out of the pot and remove all inedible parts like bone and fat
7. Return meat to the pot

Prepare the Vegetables

1. Cut all beets and 2 carrots into narrow pieces, and potatoes into 3/4" cubes and add to the pot
2. Add more water if necessary
3. Add salt to taste and bring to a boil
4. In a frying pan, add olive oil, sliced onions, remaining 2 carrots and 2-3 crushed cloves of garlic and sauté until onions are a golden color
5. Add 2-3 tbsp tomato paste and stir
6. Remove from heat and add mixture to the pot
7. Cut cabbage into thin slices.  Mash cabbage with hands.  (It becomes softer and juicier)

Finish the Borsch

1. Add cabbage, parsley, mashed garlic (3-4 cloves) and scallions to the pot
2. Add remaining tomato paste and stir
3. Add kidney beans and stir well
4. Add salt & black pepper to taste
5. On low heat, cook 5-10 minutes or until potatoes are soft
6. Remove from heat, cover and let sit for at least 20 minutes or up to 1 hour to increase flavor

Plate & Serve

1. Reheat the borsch
2. Ladle into bowls and garnish with parsley, scallions and a dollop of sour cream