In 8-quart pot, bring beef, broth, and water to a boil.
Skim off foam. Add leeks, parsley, celery, carrots, bay leaf, and garlic. Cover and simmer 1 ½ hours. Add cabbage, beets, onions, and potatoes. Cover and simmer another ½ hour. Check seasoning; add salt and pepper.
Serve in bowls, and top with a dollop of sour cream and sprinkling of dill.
