Boil the beetroots whole in water for about 1 hour. Once the beets are soft, remove from the water and set aside to cool. Keep the water.
Add the potato juliennes into the same water and boil 15-20 minutes. Add 4 Tbsp of cooking oil to a pan and sauté the carrots and onion until they are soft. Stir in tomato paste when they are almost done cooking.
Add the shredded cabbage to the pot with potatoes half way through cooking. Next, peel and julienne the boiled beets and add them back to the pot. Add the chicken stock, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot. Add sautéed carrots and onion to the pot along with chopped dill. Cook another 5-10 minutes, until the cabbage is done. Serve with a dollop of sour cream and a sprinkle of chives or parsley.