In a large soup pot, sear the cubed beef over medium-high heat until browned on all sides.

Add the beef broth to the pot, bring to a boil, then reduce heat to low and simmer for 30 minutes until the beef starts to tenderize.

Add the cubed potatoes and shredded cabbage to the broth and continue to simmer for 10 minutes.

While the soup simmers, sauté the diced onion, grated carrots, and grated beets in a separate pan with a splash of oil until softened, about 5-7 minutes.

Stir the tomato paste into the vegetable mixture in the pan and cook for 1 minute to caramelize slightly.

Transfer the sautéed vegetable mixture into the large soup pot with the beef and broth.

Simmer everything together for 15-20 minutes until all vegetables are tender and the flavors have combined.

Stir in the minced garlic, lemon juice, sugar, salt, and black pepper. Taste and adjust seasoning to achieve a balance of savory, sweet, and sour.

Remove the pot from heat and let it rest for 10 minutes to allow the color to deepen.

Serve hot in bowls, topped with a generous dollop of sour cream and fresh chopped dill.