Begin by preheating a large skillet over high heat. Once hot, add the bone-in short ribs and sear them for about 5 minutes on each side, until they develop a deep, golden-brown crust.

Transfer the seared ribs into a large pot and add 16 cups of good-quality water. Bring to a boil over high heat, then reduce to medium-low. Allow to simmer for about 2 hours.

While the broth simmers, finely dice the onion, and grate the carrots and beets.

In the same skillet, reduce heat to medium and sauté the diced onions for about 10-15 minutes until translucent and slightly golden. Add the grated carrots and beets, cooking for an additional 10 minutes.

Stir in the tomato paste, salt, and sugar into the sautéed vegetable mixture, continuing to cook for another 10 minutes.

After the broth has simmered for 2 hours, add your diced potatoes and shredded cabbage. Cook for an additional 15-20 minutes.

Add the sautéed mixture of onions, carrots, and beets, along with the chopped parsley and dill into the pot. Allow to simmer for an extra 10 minutes.

Carefully remove the short ribs from the broth. Shred the tender meat from the bones and return to the soup. Let sit covered for 10-15 minutes.

Serve hot, topped with sour cream and an extra sprinkle of fresh dill.