Preheat large skillet on high and sear short ribs for about 5 minutes on each side.

When done, transfer the short ribs into a large pot and add 16 cups of water. Bring it to boil, then reduce the heat to medium/low and let it simmer for about 2 hours or until the meat is cooked and falls from the bone.

Meanwhile, chop the onion, grate carrots and the beets.

Preheat the skillet you used to sear the short ribs with the remaining fat, add chopped onion. Cook for about 10-15 minutes over medium heat or until the onion becomes translucent and get golden in color.

Add grated carrots and beets. Stir and cook for another 10 minutes.

Add tomato paste, teaspoon of salt and sugar. Cook for another 10 minutes. When done, remove from the heat.

When the meat is cooked, add chopped potatoes and shredded cabbage. Cook for about 15-20 minutes or until the potatoes are cooked.

Then add the onion/carrot/beet mixture and chopped parsley and dill. Cook for another 10 minutes.

While it’s cooking, take out the meat. Shred the meat and separate it from the bones and fat, then return shredded meat to the soup.

Turn of the heat, cover with the lid and let the soup seat for another 10-15 minutes before serving.

When serving, scoop a tablespoon of sour cream on top with more chopped dill.