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

Add the diced onion and sliced carrots, sautéing for about 5 minutes until they begin to soften.

Add the cubed smoked beef brisket to the pot and stir to combine with the vegetables.

Stir in the tomato paste and grated beets, cooking for another 2-3 minutes to release the flavors.

Pour in the beef broth and bring the mixture to a rolling boil.

Add the cubed potatoes and shredded cabbage, then reduce the heat to low.

Cover the pot and simmer for 45-50 minutes, or until the beef and vegetables are completely tender.

Stir in the red wine vinegar, salt, and black pepper. Taste and adjust seasoning if you prefer it more tart.

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