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In a medium-large pot, combine the pork ribs, 1 whole onion, bay leaf, and water. Bring to a simmer over medium-high heat and season with a good pinch of salt. Lower the heat to medium-low and cook uncovered, skimming off any foam and impurities that form on the surface until the meat is thoroughly cooked, about 45-60 minutes. Then discard the onion and bay leaf.
Meanwhile, finely dice the remaining onion. In a medium sauté pan, heat the oil over medium heat. Add the diced onion and shredded carrots, cooking until the onion is soft and translucent, about 7 minutes. Add the diced tomato and tomato paste; sauté for another 5 minutes or until the tomato softens. Remove from the heat.
Add the potatoes and beets to the pot and bring back to a simmer over medium heat. Cook until the vegetables are easily pierced with a knife, about 15 minutes. Then add the shredded cabbage, sliced bell pepper, and the onion-carrot mixture. Simmer for another 10 to 15 minutes until all vegetables are soft.
Stir in the minced garlic and chopped herbs, and season to taste with salt and pepper.
Ladle the borsch into bowls. Garnish each serving with additional dill and parsley and a generous dollop of sour cream.