In a pressure cooker, combine the halved onion, cut carrot, bay leaf, whole peppercorns, and a pinch of salt with 2 liters of water. Add the stewing beef chunks and cook for 30 minutes.

Carefully release the pressure and remove the tender beef pieces. Strain the broth to ensure it is clear.

Return the strained broth to the pot and add the beef and large chunks of potatoes. Bring to a boil for 10-15 minutes until fork-tender.

In a skillet, melt butter and sauté shredded carrots and chopped onion for about 10 minutes.

Stir the sautéed vegetables and sliced cabbage into the boiling soup and cook for an additional 5 minutes.

Remove from heat and stir in chopped parsley and dill. Season with salt and pepper to taste.

Ladle into bowls and top with sour cream before serving.