Prepare the Broth: In a large pot, place your beef chuck or shank and cover it with water. Bring to a rolling boil over medium-high heat, then reduce the heat to low and let it simmer for 1 to 1.5 hours. Skim off any foam that rises to the surface.

Chop the Vegetables: While the broth is simmering, wash and peel your beets, carrots, potatoes, and onion. Chop the potatoes and carrots into bite-sized pieces, slice the cabbage thinly, and finely chop the onion and garlic.

Sauté Aromatics and Vegetables: In a skillet, heat oil over medium heat and sauté the onion and garlic until translucent. Add grated beets and carrots, cooking for 5-7 minutes. Stir in tomato paste and a splash of simmering broth.

Combine Ingredients: Once broth is simmering, remove and shred the beef. Strain broth, return to pot, and add potatoes and cabbage. Cook for about 10 minutes. Incorporate sautéed beet mixture into the pot.

Final Seasoning and Simmer: Return shredded beef to the pot, mix in vinegar or lemon juice, bay leaves, salt, and pepper. Simmer for another 10 minutes.

Serve and Garnish: Ladle hot borscht into bowls, add a dollop of sour cream, and sprinkle with fresh dill. Serve hot, alongside bread or garlic rolls.