Restorative Beef and Cabbage Soup (Shchi)

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1. 1Step 1: If using a pressure cooker, combine all the ingredients for the broth and cook for 30 minutes in manual mode. Increase the time to 1 1/2 hours if using a stove top method.
2. 2Step 2: At the end of the cooking time remove the beef with a slotted spoon and set aside. Strain the broth through a fine sieve for a clear broth. Discard the vegetables and spices.
3. 3Step 3: In a soup pot combine the broth, beef and potatoes and bring to a boil.
4. 4Step 4: Meanwhile saute the shredded carrots and onions with butter over low heat until tender and the onions translucent, approximately for 10 minutes.
5. 5Step 5: After the soup boils, add the cabbage and the sauteed carrots and onions, cook for 5 minutes longer and turn it off. (It's very important not to overcook the vegetables!)
6. 6Step 6: Add chopped fresh parsley and dill and salt and pepper to taste. Serve with a dollop of sour cream or creme fraiche.