1-First, dry the 1 pound of beef thoroughly, then place it in a large pot with 4 cups of water. Simmer over medium heat for 1 to 1.5 hours, skimming foam frequently and adding more water as needed to keep the meat submerged. Once the beef reaches an internal temperature of 160°F, remove it from the pot and let it cool, then strain the broth to remove any solids and cut the cooled beef into bite-size pieces.

2-Next, for the sauté mixture, heat 1 tablespoon of olive oil over medium heat. Cook 1/4 cup of thinly sliced sweet onion for 5 minutes, then add 2 garlic cloves (pressed or finely minced) and 1 carrot (peeled and sliced into thin disks) for 2 minutes. Add 1/2 red bell pepper (cut into 1/4-inch squares) for 5 minutes, incorporating 1/4 teaspoon of sugar if a bitter smell appears, and finally add 1/2 to 1 beefsteak tomato (cut into 1/2-inch pieces) and cook for 2 more minutes.

3-In a clean pot or Dutch oven, combine the bite-size beef pieces, strained broth, sautéed vegetables, 1 small beet (peeled, quartered, and sliced), 2 large potatoes (cut into pieces similar to the beet), 2 teaspoons of salt, and 1.5 teaspoons of tomato paste. Cover and simmer for 10 minutes, then uncover and cook for an additional 5 minutes. Check the potatoes and beets for tenderness, and continue cooking if necessary before serving in bowls with freshly pressed garlic stirred in for aroma, topped with sour cream, green onions or dill, and freshly ground black pepper.