In a large pot over medium-high heat, sear the bone-in short ribs for 5 minutes on each side until browned. Transfer the ribs to the pot and add 16 cups of water. Bring to a boil, then reduce to low and let it simmer for about 2 hours.

In the same skillet, add diced onions and sauté over medium heat for 10-15 minutes until they become translucent. Stir in the grated carrots and beets, cooking for an additional 10 minutes. Add tomato paste, a pinch of salt, and sugar, stirring continuously for another 10 minutes.

Once the short ribs are tender, add diced Russet potatoes and shredded cabbage to the pot. Cook for 15-20 minutes until potatoes are easily pierced with a fork. Mix in the sautéed vegetable blend along with chopped parsley and dill. Let it simmer for another 10 minutes.

Remove short ribs from the pot and allow to cool slightly. Shred the meat from the bones and return it to the pot, stirring well. Let the soup sit covered for 10-15 minutes.

Ladle generous portions into bowls, top with a tablespoon of sour cream and extra dill. Enjoy your warm bowl of homemade goodness!