Soak the meat in the water for couple of hours. Cut into small pieces (or you can just use beef stew and soak it for couple of hours to remove as much blood as possible from the meat). Place meat into a small sauce pan, add water and bring it to a boil (it will removes the rest of the blood). Right before the water boils remove all the foam. Reduce heat to medium and let it boil for 5 minutes. Remove from the stove and rinse it with water and set aside.
Peel and was beets.
Cut each red beet into an 8 wedges. Place it into a large 6 quart pot. Add cooked and rinsed meat.
Add ¾ water to a pot. Bring it to a boil. Reduce heat to low and boil it for 30 minutes. While the beets are cooking you can prepare all the rest of the vegetables. Peel, cut and wash potatoes (keep the potatoes in the water until ready to put into a pot), wash shred cabbage, and wash and slice red bell pepper. After the beets done cooking remove them from a pot with a fork onto a large plate and let them cool before shredding.
Add potatoes with water into the pot, bay leave, and 1 tbsp. of salt. Bring it to a boil, reduce heat to med/low and let it boil for 5-10 minutes.
Add shredded cabbage and let it lightly boil for another 10 minutes. During this time you can shred red beets. Add olive oil, 1 teaspoon of salt, garlic salt, vegeta, black ground pepper. Sautéed on med/high for 10 minutes.
Add pizza sauce and sour cream (I also like to add 2 tbsp. of ketchup, because we like borscht more sour, it’s optional) and sautéed for 5 more minutes.
Add sautéed beets to boiling borscht stir it; let it simmer for 5 minutes then add sliced red bell pepper.
Let it simmer on low for 10 minutes. Turn of the stove and let it sit on the stove with lid covered for at least 1 hr before serving.
Top with sour cream and fresh dill if you wish and serve.