1Fill a large soup pot with 10 cups water and 6 cups chicken broth. Add the beets. Cover and boil for about 1 hour. When you can easily pierce with a knife, remove from water and set aside to cool. DO NOT discard the water.
2Slice the potatoes and add to the same water and boil for 15-20 minutes.
3Grate the carrots and dice the onion. Add 4 Tbsp. cooking oil to a skillet and saute 7-10 minutes until they are soft. Stir in the ketchup when they are almost done.
4Thinly shred 1/2 a cabbage and add it to the pot when the potatoes are halfway done. Then peel and slice the beets into matchstick-sized pieces and add them into the pot with the potatoes and cabbage.
5Next, add lemon juice, pepper, bay leaves and kidney beans (with juice) to the pot. Stir in the carrots and onions, along with the chopped dill.
6Cook another 5-10 minutes, or until the cabbage is done. Serve with a dollop of sour cream.