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In a 3 or 4 –quart soup pot, preferably non-stick, melt the butter in the oil over medium heat.
Add the onion and sauté until it begins to color, about 5 minutes.
Add the celery, apple, carrot, pepper, and cabbage and sauté, stirring, until they begin to soften, about 10 minutes, adjusting the heat of they brown too much.
Stir in the grated beets and potatoes.
Add the hot water or stock and bring back to the boil.
Cover and simmer over medium-low heat until the potatoes and all the other vegetables are nearly soft, about 20 minutes.
In a bowl, dilute the tomato paste with some of the hot liquid from the soup. Stir into the pot.
Add the salt, pepper, sweet and hot paprika, bay leaf, and garlic and cook until the flavors meld and the potatoes are soft, about 15 more minutes.
If the borsch seems too thick, add a little more water.
Right before borscht is ready stir in the sugar and lemon juice. Taste and correct and seasoning.
Ladle into bowls, garnish with herbs, and add about a heaping teaspoon of sour cream to each bowl.