In a large stockpot, add beef chuck and water. Bring to a boil, skimming off foam. Simmer for 1 hour until tender. Remove beef, chop, and return to pot.

Meanwhile, peel and grate beets and carrots. Chop onion finely.

In a skillet, heat oil and sauté onion for 2 minutes. Add carrots and beets, cook for 5 minutes. Stir in tomato paste and cook for 3 more minutes.

Add diced potatoes and bay leaves to broth. Simmer for 10 minutes.

Add shredded cabbage and the sautéed vegetables. Simmer for 15 minutes.

Stir in minced garlic, salt, and pepper to taste. Simmer for 5 more minutes. Remove bay leaves.

Serve hot with sour cream and fresh dill on top.