In a large pressure cooker, combine chopped onion, diced carrot, bay leaf, whole peppercorns, salt, water, and stewing beef. Cook on high pressure for 30 minutes until the beef is tender.

Once the cooking time is up, carefully remove the beef from the broth using tongs. Strain the liquid through a fine sieve into a large bowl or pot, discarding any solids.

In a large pot, combine the strained broth, shredded beef, and cut potatoes. Bring the mixture to a rolling boil over medium-high heat and then reduce the heat to a gentle simmer for about 10 minutes.

Melt butter in a skillet over medium heat. Add shredded carrots and chopped onion, sautéing for about 10 minutes until tender.

Add the cooked vegetables to the pot with the soup. Stir in chopped cabbage and simmer for an additional 5 minutes.

Once the cabbage is tender yet crispy, stir in chopped parsley, dill, salt, and pepper to taste. Serve hot, garnished with a dollop of sour cream.