Heat the oil in a large pot, over medium high heat. Season meat on both sides with 1 teaspoon salt and ¼ teaspoon black pepper. Once the oil is sizzling add the meat and sear on both sides until golden brown, about 6 to 8 minutes per side.

Place the whole unpeeled beets into the pot with the meat along with enough water to cover the beets and meat completely. Place a lid on the pot and bring the mixture to a boil, about 10 minutes. Reduce the heat to low and continue cooking over a gentle simmer for 40 minutes, until beets are tender enough to peel, skimming off any white scum that floats to the surface occasionally. 

When the beets are tender enough to peel, remove them from the pot and let them cool slightly. Peel the beets using a towel or gloves. Grate the beets using a box grater and return them to the pot.

Add the onion, garlic, carrots, potatoes, green peppers, bay leafs and 2 ½ teaspoons of salt. Add more water if necessary to cover the vegetables. Increase the heat to high and bring the mixture to a boil, about 10 minutes. Reduce the heat to low, place a lid and simmer for 1 hour. 

Reserve 1 tablespoon of tomato paste aside. Add the remaining tomato paste, lemon juice, and sugar in a small bowl and mix until smooth. Add the mixture to the pot along with the shredded cabbage. Continue cooking the soup covered and over a simmer for 30 more minutes, until the cabbage is tender and takes on the borscht’s purple hue. Turn off the heat. 

Remove the meat from the soup. Allow the meat to cool enough to handle and shred the meat with your hands or a fork. Discard the meat bones. Place the shredded meat back into the pot with the reserved tablespoon of tomato paste and stir well. Place the pot over high heat and bring it to a boil. Reduce the heat to low and continue simmering the soup covered for another 15 minutes. 

Serve the borscht hot and garnish with a few sprigs of fresh dill.