For the stock:

* 2 roasts, such as chuck or arm, 2 to 3 lbs each, or 4 to 6 lbs soup bones (or some combination of both)
* 2 gallons cold water
* 1 whole turnip, unpeeled
* 1 whole large onion, peeled and studded with 10-12 cloves
* 2 large carrots, unpeeled
* 1/2 celeriac, peeled
* 2 large bay leaves
* 10 dried allspice berries

For the soup:

* 12 medium beets
* 1 medium head of cabbage, shredded (do not use the core)
* 2 small to medium unpeeled turnips, grated
* 2 medium to large unpeeled parsnips, grated
* 4-6 unpeeled carrots, grated
* 1/2 celeriac, peeled and grated
* 2 large onions, chopped
* 3 sticks of butter, for sauteing the vegetables
* 2/3 to 1 whole 8-oz can tomato paste
* meat reserved from making the stock, cubed
* 1 whole head of garlic, cloves peeled and minced
* organic beef base, or an equivalent
* additional water or stock, as needed
* lemon juice, to taste
* salt and black pepper, to taste
* 1 bunch parsley, chopped
* sour cream and extra parsley, for serving