Fill a large soup pot with 12 cups of water. Place beet inside, greens end up, and cover. Bring water to a boil. Reduce heat and simmer, 30 to 45 minutes, or until beet is tender. Remove beet with a slotted spoon and set aside to cool. Add beans, cabbage, bell pepper, carrot, celery, potatoes, and half the garlic and simmer covered until tender, about 45 minutes. Uncover and simmer about 15 more minutes. Grate beet on the large holes of a box grater while stock is simmering. Use the greens stems as a inchhandle inch to hold the beet while you grate, then discard stems.

When vegetables are almost tender, heat oil over medium high heat in a medium frying pan. Add onion and brown, about 8 minutes. Add tomato paste and remaining garlic and cook 3 minutes. Add grated beet and cup of stock and let cook for 5 minutes. Continue to add stock, cup at a time as it dries up. Add sauted vegetables to the stock and bring to a boil for 5 minutes. Remove from heat and season with parsley, dill, salt, and pepper. Ladle into bowls and garnish each bowl with a tablespoon of sour cream.