Fry onions until they are golden brown, set aside.
Fry beets and carrots until they are caramelized, and set aside.
Place 16 cups prepared beef broth in a large stock pot and bring to a boil.
Turn down the heat to a simmer.
Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes.
Add the shredded cabbage and fried onions to the soup.
Stir and simmer for about 5 minutes.
Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.
Add the red wine vinegar, nigella seeds, ground coriander, paprika and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary.
Add dill and save some for garnish when serving.
Serve with sour cream and Russian black bread.