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1
In a medium saucepan, cover the beef with 6 cups water.
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2
Stir in the onion and quartered carrot.
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3
Bring to a boil.
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4
Skim off any foam and fat that rises to the surface.
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5
Lower the heat, and simmer gently for 1 hour 30 minutes.
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6
Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 cups.
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7
Reserve the liquid and the meat.
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8
Return the beef and strained liquid to the pan.
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9
Bring to a boil.
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10
Add the beets, and return to a boil.
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11
Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets.
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12
Remove the beets, and allow to cool slightly.
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13
Peel them, and grate coarsely.
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14
Return the grated beets to the soup.
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15
Dissolve the tomato paste in 1/2 cup of the soup, and stir back into the pot.
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16
Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar.
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17
Bring to a boil.
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18
Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
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19
Remove the meat, and discard the bones.
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20
Slice the meat 1/2-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the 1/3 cup dill.
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21
Return to a boil for 2 minutes.
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22
If desired, place a half potato in the bottom of each large bowl.
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23
Ladle in the soup.
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24
Top with a dollop of sour cream and a sprinkling of dill.
