In a large pot, combine the beef shank or soup bones with about 8 cups of water and a bay leaf. Bring to a boil, then reduce to low and simmer for 1.5 to 2 hours.

Heat 3 tablespoons of sunflower oil in a skillet. Sauté the grated beets with a splash of vinegar and a pinch of sugar for about 5 minutes.

Stir in 2 tablespoons of tomato paste with the sautéed beets. Cook for an additional 2 minutes, then transfer to the broth pot.

In the same skillet, sauté chopped onion and grated carrots for 5 to 7 minutes. Add this mix to the pot.

Add cubed potatoes and another bay leaf to the pot. Simmer for about 10 minutes until tender.

Stir in shredded cabbage and simmer for an additional 15 minutes until both cabbage and potatoes are tender.

Remove meat from the broth, shred it, and return it to the pot along with minced garlic, salt, and pepper.

Stir in freshly chopped dill and serve hot topped with sour cream or Greek yogurt.