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This fresh beet soup is drop dead gorgeous, but also incredibly delicious. Here's what you need to know to make it at home. 3 teaspoons extra virgin olive oil or vegetable oil, divided 1 (1 1/4 pound) section bone-in beef shank with a lot of meat, or 1 pound beef stew meat, excess fat trimmed 1 large onion, chopped (about 1 1/2 cups) 8 cups beef broth or beef stock, divided 4 large beets (about 1 1/2 pounds), peeled and chopped 4 carrots (1 pound), peeled and chopped 1 large russet potato (6 ounces), peeled and cut into 1/2-inch cubes 2 cups thinly sliced cabbage 3/4 cup chopped fresh dill, divided 3 tablespoons red wine vinegar 1 cup sour cream Salt and freshly ground black pepper to taste