Start a rich broth by placing the Beef in a large pot with cold Water. Bring to a boil, skim off any foam, then add a couple of Bay Leaves, a teaspoon of Black Peppercorns and salt to taste (Salt). Reduce heat and simmer gently for 1–1.5 hours until the meat is tender.
While the broth cooks, prepare the vegetables: peel and grate the Beet, peel and grate the Carrot, core and thinly slice the White Cabbage, peel and cube the Potato, and finely chop the Yellow Onion.
Remove the cooked beef from the pot, reserve the broth, and chop the meat into bite-sized pieces; keep both warm.
In a large skillet, heat a splash of Sunflower Oil over medium heat and sauté the chopped Yellow Onion until translucent. Add the grated Beet and Carrot and cook, stirring, until they begin to soften.
Stir in the Tomato Paste, a tablespoon of Vinegar and a pinch of Sugar to the beet mixture to brighten the color and flavor; season lightly with Salt and freshly ground Black Pepper. Let this mixture simmer for 8–10 minutes so the flavors meld.
Bring the reserved broth back to a gentle boil and add the cubed Potato. Cook for about 8 minutes, then add the sliced White Cabbage and continue to simmer until the potatoes and cabbage are tender, about 8–10 more minutes.
Add the sautéed beet mixture, chopped beef, and minced Garlic to the pot. Simmer everything together for another 5–10 minutes to combine flavors; taste and adjust seasoning with additional Salt or Vinegar if you prefer a brighter tang.
Stir in most of the chopped fresh Dill and Parsley, reserving a little for garnish. If you like extra aroma, finish with a turn of freshly ground Black Pepper.
Serve the borscht hot in bowls with a generous dollop of Sour Cream and a sprinkle of the remaining herbs on top. Leftovers deepen in flavor and are excellent reheated the next day.
