Sear the Bone-in Short Ribs in a large skillet over medium-high heat for about 5 minutes on each side until brown. Transfer ribs to a large pot.

Add 16 cups of water to the pot with the short ribs, bring to a boil, then simmer on low for 2 hours.

Chop the onion and carrots, and grate the beets. Sauté onions in the skillet until translucent, then add carrots and beets, cooking for another 10 minutes.

Add tomato paste, salt, and sugar to the sautéed mixture and cook for an additional 10 minutes.

Once the broth is ready, add chopped potatoes and shredded cabbage to the pot and cook for 15-20 minutes until the potatoes are fork-tender.

Fold in the sautéed vegetable mixture and fresh herbs, allowing to simmer for another 10 minutes.

Remove short ribs, shred the meat, and return to the pot. Let sit covered for 10-15 minutes before serving.

Ladle into bowls, garnish with sour cream and extra dill, and serve warm.