In a large soup pot or Dutch oven, combine the beef chunks and water (or broth) and bring to a boil over high heat.

Once boiling, reduce the heat to low, skim off any foam that rises to the surface, add the bay leaf, and cover; let it simmer for about 60 to 90 minutes until the meat is tender.

While the beef simmers, heat the vegetable oil in a skillet over medium heat and sauté the diced onions until they turn translucent, about 5 minutes.

Add the grated carrots to the skillet with the onions and cook for another 5 minutes until soft, then stir in the tomato paste and cook for 1 minute more.

Once the beef is tender, add the cubed potatoes to the soup pot and cook for 10 minutes.

Add the shredded cabbage and the sautéed onion and carrot mixture to the pot, seasoning with salt and pepper.

Continue to simmer the soup gently for another 15 to 20 minutes until the cabbage and potatoes are fully cooked and soft.

Remove the bay leaf, taste the broth, and adjust the seasoning with more salt or pepper if needed.

Ladle the hot soup into bowls and serve immediately, garnished with fresh dill and a generous dollop of sour cream.