Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.* (See the notes about the alternative method)
Using a paper towel peel the skin and shred the beets on a large hole grater.
Meanwhile, heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
Add cabbage, sugar, vinegar, tomato sauce and 1 cup of chicken broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
Increase heat to medium, add cubed potatoes and the remaining 7 cups of chicken broth. Stir, bring to a boil and cook for 10 minutes.
Add shredded beets, kidney beans with all their liquid, bay leaf, salt and pepper. Cook until potatoes are soft, about 5 more minutes.
Turn off the heat, adjust the seasoning and add garlic pushed through a garlic press and parsley.
Serve with a dollop of sour cream.
Cooking beets. You can also roast the beets. Preheat the oven to 400 F. Wrap each beet in a foil and roast until tender when pierced with a knife, about 50-60 minutes, depending on a size.
Alternatively, If you own a slow cooker with a steam function, you can fill the bowl of a slow cooker with 2 cups of water, place the steaming rack inside and steam beets for 15 minutes or until tender.