Cook beef in cold water for 60 min, skimming foam. Remove meat, cut into pieces.
Julienne beetroot, sauté with tomato paste and a splash of vinegar for 10 min.
Add diced potatoes to broth, cook 10 min. Add shredded cabbage and beetroot.
Sauté carrot and onion until golden, stir into the pot. Cook 10 more minutes.
Season with salt and pepper. Ladle into bowls and top with sour cream and fresh dill.