In a medium saucepan, boil rinsed stew meat with 5 cups of filtered water. Once it boils, bring heat down to a medium-low simmer for 45 minutes to an hour. Scoop and discard any foam that rises on the top while it's boiling.
Add the butter in another large saucepan. As soon as the butter melts, add the chopped onions, cover and saute for about 7-10 minutes. Stir occasionally.
Next, add grated carrots and beetroot, cover, and let it simmer for an additional 2 minutes.
Next, add shredded cabbage, 1 tbsp of tomato paste and 1 cup of the water from the boiled stew meat. Stir, cover, and let it simmer on medium-low heat for about 5 minutes.
Next, add the bay leaves, salt, pepper, chicken, beef, or vegetable broth, chopped and peeled potatoes, and cooked stew meat with the water (there should be about 1-2 cups of water after it simmered for 45 minutes) add all of it. Bring to a boil.
Once it boils, bring it to a medium simmer for about 20-30 minutes, or until the potatoes and easily be cut.
Once this happens, you can turn off heat, add chopped parsley and serve warm.
You can top each individual bowl with a dollop of sour cream, more parsley, or any of your favorite soup toppings and enjoy!
