Prepare the broth: In a large pot, add beef, beef broth, and water. Bring to a boil, then reduce heat and simmer for 1 hour, skimming any foam that rises to the top.

Cook the vegetables: In a skillet, heat oil over medium heat. Add onions and carrots, sauté until softened (about 5 minutes). Add beets and cook for another 5 minutes.

Combine ingredients: Remove beef from broth and set aside. Add potatoes and cabbage to the broth. Simmer for 10 minutes.

Add beet mixture: Stir in the sautéed vegetables, tomato paste, and vinegar. Shred or cube the cooked beef and return it to the pot. Add bay leaves, salt, and pepper.

Simmer: Cook for another 15-20 minutes until all vegetables are tender. Stir in minced garlic during the last 2 minutes of cooking.

Serve: Remove bay leaves. Ladle into bowls and top with a dollop of sour cream and fresh dill. Serve with dark rye bread.