Begin by searing the beef short ribs in a large skillet over high heat for about 5 minutes per side, until they develop a rich, golden crust.

Transfer the ribs to a large pot, add 16 cups of water, and bring to a vigorous boil. Reduce the heat and let it simmer on medium-low for approximately 2 hours, or until the meat is fork-tender.

While the broth simmers, chop the onion and grate the carrots and beets. In the same skillet used for the ribs, add the leftover beef fat and sauté the chopped onion over medium heat for 10 to 15 minutes, or until golden and fragrant.

Next, stir in the grated carrots and beets, cooking for an additional 10 minutes until the vegetables soften beautifully.

Stir in the tomato paste, salt, and sugar into the sautéed vegetable mixture, enhancing the flavors as you cook for an extra 10 minutes.

When the beef in your pot is tender, add diced potatoes and shredded cabbage to the broth, letting them cook for 15 to 20 minutes until the potatoes are soft and the soup becomes hearty.

Combine the sautéed vegetable mixture with the simmering broth, stirring gently to mix the flavors.

Carefully remove the beef short ribs, shred the meat, and return it to the pot, letting everything thicken together.

Allow the soup to sit off the heat for about 10 to 15 minutes before serving, giving the flavors a chance to meld perfectly.