Simmer the meat in the water for 30 minutes. Then add the beets and salt. Boil for 10 minutes more.
Remove the beets from the broth and grate coarsely. Then return to the pot and add the remaining ingredients except the bay leaf and sour cream.
Simmer the soup until done, about 1½ hours. Remove from the heat and add the bay leaf. Let the soup cool to room temperature, then chill