In a large soup pot, combine beef shank or flank steak, ham bone, beef marrow bones, and water. Bring to a boil over high heat, skimming off any foam that rises to the surface.

Add the onion, carrot, parsnips, celery with leaves, dill sprigs, parsley sprigs, bay leaves, peppercorns, and salt. Reduce heat to low and simmer partially covered for at least 45 minutes, until the meat becomes tender.

While the broth simmers, preheat oven to 375°F. Thoroughly wash and dry the beets, then wrap each one separately in aluminum foil. Bake until tender, about 1¼ hours.

Once beets are cool enough to handle, peel them and cut into julienne strips or fine dice. Sprinkle with lemon juice to preserve their vibrant color.

When the stock is ready, strain it through a fine-mesh sieve into a clean pot, discarding the spent aromatics. Reserve the meat.

Bring the strained broth back to a boil. Add the potatoes and tomatoes, season with salt, and simmer until the potatoes are almost tender.

Add the prepared beets to the pot and simmer until all vegetables are completely tender.

Remove any meat from the bones, cut into bite-sized pieces, and return to the pot. Heat through.

Taste and adjust seasoning if necessary.

Serve hot with a dollop of sour cream and a sprinkle of fresh herbs.