Heat a large soup pot over medium-high heat and add several tablespoons of canola oil. Sear the meat until darkened. Add beef broth, salt and ground pepper. Stir, cover and reduce heat to low. Braise the meat for 1 hour until tender.
Meanwhile, prepare mirepoix. Sauté beets, carrots, onion and celery in large sauté pan with oil until golden brown. Add the garlic and cook for 1 more minute. Add the mirepoix to soup pot once meat has cooked for 30 minutes.
Prepare the sauce. Sauté the onion in a tablespoon of oil over medium heat until golden brown. Add tomato puree, ketchup, broth and seasonlightly with black pepper and salt. Simmer on low heat for 7 to 8 minutes, then set aside.
After braising meat for 1 hour, add potatoes, prepared tomato sauce, cabbage, dill and parsley. Set heat to medium and cook uncovered. Bring the soup to a simmer then set a timer for 15 minutes. After 15 minutes, cover and remove from heat. Serve with ½ tablespoon of mayonnaise or 1 tablespoon sour cream, sprinkle of green onion and fresh toasted bread.
Note: Soup can be prepared a day ahead and refrigerated. The flavors will develop more overnight, resulting in a more savory soup. Simply reheat pot over medium heat.