Heat the vegetable oil in a large soup pot or Dutch oven over medium-high heat.

Add the beef cubes to the pot and sear them until they are browned on all sides, about 5-7 minutes.

Add the diced onion and grated carrots to the pot with the beef, cooking until the onions are softened and fragrant, about 5 minutes.

Pour in the beef broth and water, then add the bay leaves and bring the mixture to a boil.

Reduce the heat to low, cover, and let the soup simmer gently for about 45 minutes until the beef is starting to become tender.

Stir in the cubed potatoes, shredded cabbage, and tomato paste, mixing well to combine.

Continue to simmer the soup covered for another 20-25 minutes, or until the potatoes and cabbage are soft and cooked through.

Stir in the minced garlic and white vinegar (if using), then season generously with salt and black pepper to taste.

Let the soup simmer for a final 5 minutes to meld the flavors together.

Remove the bay leaves and serve hot, garnished with plenty of fresh dill and a dollop of sour cream.