In a large Dutch oven, combine the beef chuck roast with quartered onion, bay leaves, and black peppercorns. Cover with cold water and bring to a boil over medium-high heat, then reduce to a simmer. Cook for 1.5 to 2 hours until the meat is tender, skimming off any foam for a clear broth.

In a skillet, heat olive oil over medium heat and add finely chopped onion, sautéing until translucent, about 5 minutes. Stir in the grated beets and carrots, cooking for another 10 to 15 minutes until they soften. Mix in the tomato paste for another few minutes.

Carefully strain the beef broth into another pot, discarding the solids. Return the clear broth to medium heat. Shred the cooked beef and return it to the pot, allowing flavors to meld.

Add diced Yukon Gold potatoes to the simmering broth and cook for about 10 minutes. Stir in the sautéed vegetable mixture and finely shredded cabbage, simmering for an additional 15 to 20 minutes.

In the last minutes, stir in minced garlic, red wine vinegar, sugar, kosher salt, and black pepper. Let sit off heat for at least 20 minutes before serving.

Serve hot, garnished with sour cream and fresh dill. Pair with dark rye bread or garlic rolls.