1. Heat a 12-quart heavy stockpot and add the oil, garlic, and lamb. Brown the lamb and add the onion.
2. Saute until the onion is tender, and then add the cabbage, tomato, beets, Beef Stock, vinegar, bay leaves, lemon juice, salt, and pepper.
3. Bring to a boil, and then turn down to a simmer. Cook covered for 2 hours.
4. Chop the reserved beet greens, add to the soup, and simmer for 15 more minutes. Add additional salt and pepper to taste.
5. Dish the soup into bowls and pass the garnishes to each guest. A good tablespoon or 2 of sour cream is placed in each bowl with a bit of fresh dill on top.
