1Combine beef, bone, garlic, carrot, celery, leek, bay leaf, peppercorns, and water in a large pot. Cover and bring to a boil over high heat. Reduce heat to medium low and simmer for 2 hours.
2Meanwhile place unpeeled beets in a separate saucepan, cover with water, and cook over medium heat until soft when pierced with a fork, about 40 minutes. Let cool slightly, then peel and medium dice.
3Strain beef mixture, reserving broth and discarding solids. Return broth to the pot and add beets and shredded cabbage. Cook until flavors meld, about 20 minutes more. Season with salt as needed, and serve in bowls garnished with minced dill and a dollop of sour cream.
Beverage pairing: Despite its beefy savoriness, this soup wants a white wine, specifically one that will play to the dill, cabbage, and beets. A fruity and herbaceous (yes they can coexist) Sauvignon Blanc from New Zealand comes to mind, something powerful and uncompromising like the Villa Maria 2007, a beautifully balanced and intensely flavorful wine that will hold its own against the hearty soup.