In a large soup pot, combine the beef chunks and water, bring to a boil, skim off any foam that rises to the top, then reduce heat to low and simmer for 45 minutes until the meat is tender.

While the beef cooks, heat vegetable oil in a large skillet over medium heat and sauté the chopped onion and grated carrots until soft, about 5-7 minutes.

Add the grated beets, tomato paste, lemon juice, and sugar to the skillet, stirring well to combine, and cook for another 5-10 minutes to deepen the flavors and lock in the color.

Once the beef is tender, add the cubed potatoes into the broth and cook for 10 minutes.

Add the shredded cabbage to the pot and continue to cook for another 5 minutes until it begins to soften.

Stir in the sautéed beet and vegetable mixture into the soup pot, then season generously with salt, black pepper, and minced garlic.

Simmer the soup for a final 10-15 minutes to allow all the flavors to meld together into a rich, vibrant red broth.

Remove from heat, ladle the hot soup into bowls, and serve immediately topped with a dollop of sour cream and a sprinkle of fresh chopped dill.