Preheat the oven to 410 F, wash beets and layer them on a tin, bake beet for 1h15min and let cool.
Cut beef into cubes and place them in a large pot, pour in the stock, bring to a boil and simmer for 2 hours.
Slice onions, carrots and peeled baked beets into julienne. Chop garlic and mix it with herbs.
Sweat onions and carrots in a skillet with olive oil at medium-low until golden and soft, add tomato paste and cook for another 5 minutes tossing occasionally.
Add beets and butter, once butter melts stir the mixture well, add salt and lemon juice.
Add black peppercorns and keep cooking and stirring with beets for another 3-5 minutes to enhance the color and flavor.
Add sauerkraut to the stock and bring it to a boil, add beet mixture to the pot, bring to a boil and simmer for 2 minutes.
Turn off the heat and add garlic with herbs, do not mix or cover for 15 minutes to save color and let flavor distribute.
