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1
Heat oil and butter (or bacon fat) in a Dutch oven or large pot over medium heat; add in the beef cubes and brown well on all sides, remove to a bowl (leave the fat in the pot).
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2
In a separate cooking pot add in diced potatoes, sliced beets and 5 cups water (making certain to use enough water to cover the veggies) bring to a boil and cook over medium heat, cooking until JUST fork-tender (about 10-15 minutes do not overcook as they will cook more in the soup).
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3
Using a slotted spoon remove the potatoes and beets to a bowl; set aside (DO NOT discard the cooking water from the potatoes and beets).
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4
While the potatoes and beets are cooking, add the onions, garlic and chili flakes to the pot with the oil; cook for 5-6 minutes or until the onions are softened, stirring constantly.
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5
Add in the tomato paste; cook stirring for 1 minute.
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6
Add in carrots, celery, cabbage and all the water from the cooked potatoes and beets.
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7
Add in the remaining 5 cups water, 4 cups beef broth, the browned beef, cooked potatoes and beets, stewed tomatoes with juice, tomato soup, dill weed, cider vinegar, brown sugar, salt and pepper; bring to a boil, then reduce heat, simmer on low heat covered for about 1 hour or until the beef is very tender.
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8
If the soup is too thick add in a little more water.
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9
Adjust seasonings to taste.
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10
Ladle into bowls and top with sour cream.
