Method
Simmer the beef broth
Place the beef, water, halved onion, bay leaves, and whole peppercorns in a large stockpot. Bring just to a boil, skim the foam, and reduce to a gentle simmer. Partially cover and cook for 2–2½ hours, until the beef is tender. Add water if needed to keep the meat submerged.
Cut the vegetables
While the beef simmers, cut the beets and carrots into matchsticks approximately ⅛ inch thick and 1½–2 inches long. Slice the cabbage into ribbons and cube the potatoes. Dice the remaining onion and mince the garlic.
Sauté the beet mixture
Heat olive oil in a large skillet over medium heat. Cook the diced onion and carrots for 5–7 minutes. Add the beets and cook for 8–10 minutes, stirring. Add tomato paste and cook for 1 minute, then stir in vinegar and a ladle of broth. Cover and simmer gently for 5–10 minutes, until the beets begin to soften.
Add potatoes and cabbage
Remove the halved onion, bay leaves, and peppercorns from the stockpot. Leave the bite-sized beef pieces in the broth. Add potatoes and simmer for 10 minutes, then add cabbage and simmer for another 5–10 minutes, until the potatoes are nearly tender.
Combine and finish
Add the sautéed beet mixture and its liquid. Simmer gently for 10–15 minutes, or until all vegetables are tender but still recognizable. Add garlic for the final 3–5 minutes. Add hot water if you prefer a brothier soup. Season with salt, black pepper, and additional vinegar to taste. Turn off the heat and stir in the dill and parsley. Rest for about 20 minutes before serving.