In a pressure cooker, combine broth ingredients: halved onion, carrot pieces, bay leaf, peppercorns, salt, water, and stewing beef. Cook on manual mode for 30 minutes.

Once done, carefully remove the beef and strain the broth to eliminate used vegetables and spices. Set broth aside.

In a large soup pot, add strained broth and diced potatoes. Bring to a boil.

Melt butter in a skillet, add shredded carrots and chopped onion; sauté for 10 minutes until soft.

Add sliced cabbage, sautéed carrots, and onions to boiling soup. Cook for an additional 5 minutes.

Stir in fresh parsley and dill. Adjust seasoning with salt and pepper. Serve hot with sour cream.