2 pounds boneless beef round, cut into roughly 1-inch pieces

2 large carrots, roughly chopped

3 celery stalks, roughly chopped

3 medium onions, quartered

4 ounces tomato paste

Kosher salt

1 tablespoon black peppercorns

3 bay leaves

5 fresh thyme sprigs

1 pound red beets, peeled and grated

1 pound white cabbage, shredded

1 pound russet potatoes, peeled and finely diced

¼ cup red wine vinegar, plus more to finish

4 large garlic cloves, finely chopped

1 small bunch of fresh dill, stems removed and roughly chopped

Freshly ground black pepper

Combine the beef, carrots, celery, onions, tomato paste, 2 tablespoons salt, the peppercorns, bay leaves and thyme in a large stockpot and add water to cover by 4 or 5 inches. Bring to a simmer. After about 30 minutes, skim off any foam from the top, reduce the heat to the lowest setting, and cook, partially covered, for about 4 hours. Strain the broth through a fine-mesh sieve into another large pot, return the beef to the broth, and discard the vegetables. Add the beets, cabbage, potatoes, vinegar, chopped garlic and a handful of dill. Cook for 30 minutes longer, or until the potatoes are fork-tender. Finish by adding the remaining dill and season to taste with salt, ground pepper and vinegar.