Cut the beets into bite-size chunks.
In a stockpot over medium heat, heat the oil.
Chop the onions and sauté the onion until it is translucent.
Add the beets and water.
Bring to a boil then lower the heat and simmer covered for 10 minutes.
Chop the carrots into rounds, chop the zucchini, cabbage, green beans and garlic.
Add the carrots and cabbage to the pot, cook for another 10 minutes.
Add the zucchini, green beans and garlic cook for another 10 minutes.
Add the corn and tomatoes, cook for another 10 minutes.
Add the lemon juice, stevia, salt, and black pepper to taste.
Add parsley and dill weed, turn heat off and cover.
Cover and let sit for 10 minutes.
Serve the borscht soup with dollops of sour cream** if desired.