Story-of-the-World Borscht

This is SO delicious!

2 Tbsp. beef bouillon
4 beets
12 cups water
2 carrots, peeled and sliced
1-1/2 onion, peeled
4 medium potatoes, peeled and quartered
1 cup cabbage, cut up
1 Tbsp. parsley
1 sm. can tomato paste
1 tsp. lemon juice
Salt and pepper
Sour Cream
Dill

Place beets in saucepan and fill with water until it is one inch over the beets. Cook until soft, about 1 hour. With a slotted spoon, put beets in a bowl to cool.
When beets are cool, peel them and cut into bite-size pieces.

Put 12 cups of water into the large saucepan with water and boil.
Add potatoes, carrots, and onions, parsle and salt, and cook for 20 minutes.
Add tomato paste and cook 10 more minutes.
Add beets and cook 8 more minutes; do not overcook.

Add lemon juice just before serving, stirring the pot once it is added.
Serve in large bowl with a dollop of sour cream in the top and a sprinkle of dried dill on top of that.