Put short ribs, onion, parsnip, celery root, carrots, garlic cloves, peppercorns and bay leaves in a soup pot, cover with 3 quarts of water and bring to a boil. Skim the foam off the surface, cover partially and reduce to a simmer for about 1 1/2 hours.
Meanwhile, in a separate pot, cover the cut-up beets with 2 quarts of water, add the sugar and lemon juice and simmer for about 30 minutes.
Remove the short ribs from the soup pot and set aside, strain the broth and discard the vegetables. Chop the meat in small pieces or shred it. Clean out the pot and pour the strained broth back in with the meat. Add the beets with their liquid.
Add the shredded cabbage, adjust seasoning to taste with salt, pepper and lemon juice*, and simmer until meat is very tender, about 45 minutes to an hour. Add your boiled potatoes toward the final 5 to 10 minutes.
Plate in warm bowls. Garnish with fresh dill and/or parsley and a dollop of sour cream. Serve with fresh rye bread (optional). Bon appetit!
* Note: Depending how sweet or tangy you like it, you can also add a splash of red wine or sherry vinegar.