Fill a large pot with cold water. Add the beef, bay leaves, allspice, and peppercorns.

Cover and bring to a slow boil.

While the meat is cooking, peel the beet and cut into thin matchsticks

]Add beet to a large pot, then add a ladle or two of the beef broth from your other pot. 

Bring to a simmer and continue cooking until the beet is soft. 

Peel all other root vegetables and chop finely. 

When the meat is soft, take it out of the pot and set it aside. Keep the broth.

Heat butter on a frying pan, and begin by sautéing the chopped onion. Then add the rest of your root vegetables and continue to sauté until soft & fragrant. 

Transfer vegetables to a large pot, then pour in the beef broth. (you can substitute bone broth here for a richer taste.)

Grate the cabbage (or chop it finely) and add it to the soup. Then add in the cooked beet and finely chopped tomatoes and simmer on medium-low for about 30 minutes. 

Chop beef into small pieces, add to the soup, and allow to come to a boil for a few minutes. 

Finally, add apple cider vinegar (feel free to adjust the amount to reach the desired taste) 

Serve with a dollop of sour cream and parsley.