Add the water and bay leaves to a large pot. Bring the water to a boil.

Meanwhile, coat the beef roast with approximately 2 Tbsp of the salt and the pepper. When the water starts to boil, add the roast and reduce heat down to a simmer. Simmer for about 1 hour.

While the beef is boiling, peel and shred the beets and carrots. Fry the beets and carrots in vegetable oil until slightly reduced, about 10 minutes. Dice the onion, add it to the beets and carrots and fry until tender.

Peel the potatoes and cut into bite-sized chunks. Finely chop the cabbage.

When the 1 hour is up, remove the beef from the pot and add the potatoes and cabbage into the pot. Let boil until the potatoes are fork-tender. Meanwhile, cut the beef into bite-sized chunks.

When the potatoes are done, add the beef, tomato paste, and beet mixture to the pot. Simmer at least 10 minutes. Meanwhile, chop the fresh parsley and dill for garnish.

Taste and add the remaining 1 Tbsp salt or more as needed. Serve immediately topped with fresh parsley and dill and a dollop of sour cream.