1. In a very large stockpot or Dutch oven, combine the ribs, bay leaves, 2 tbsp kosher salt, and some fresh ground black pepper. Add enough water (8-10 cups) to cover the ribs and bring to a boil over high heat.
2. Reduce the heat to maintain a steady simmer, cover and cook, skimming off any foam that rises to the surface, until the meat is falling off the bone, 1 1/2 to 2 hours. *see notes for vegan/vegetarian instructions
3. While the ribs cook, in a 4-quart stockpot, heat the avocado oil over medium heat. Add the beets, carrots, and onion & season with a pinch of salt. Cook, stirring often, until the vegetables are tender, about 12 minutes.
4. Add the tomato paste and cook, stirring to coat the vegetables until thickened, about 3 minutes. Remove from the heat and set aside.
5. When the ribs are tender and the meat is falling off the bone, add the potatoes and parsnip to the pot and cook until for-tender, about 25 minutes. Reduce the heat to low, stir in the beet-carrot-mixture, and cook until the broth has turned red, about 10 minutes. Add the cabbage and lemon juice and cook until the cabbage is slightly softened, about 10 minutes.
6. Taste the borscht and season with salt, pepper, and more lemon juice as desired – it should taste sweet and sour. Remove from the heat and sir in the dill and parsley. Let the soup stand for 10 minutes before serving.

optional garnish:

1. top with a dollop of sour cream or whole fat Greek yogurt & garnish with fresh dill