Place the Beef on the Bone in a large stockpot and cover with Water. Bring to a gentle boil, skim off any foam, then add the Bay Leaves, whole Black Peppercorns and a pinch of Salt. Reduce heat and simmer uncovered for 1–1½ hours until the meat is flavorful and the broth is rich.
Remove the bones and meat from the pot, strain the broth into a clean pot, discard the bay leaves and peppercorns (or keep a few to taste), and shred any usable meat from the bones; set the shredded meat aside.
Meanwhile, core and thinly slice the Green Cabbage, peel and cut the Potatoes into bite-sized cubes, peel and finely chop the Onion, and grate or finely dice the Carrot.
Heat the Vegetable Oil in a skillet over medium heat and sauté the onion and carrot until softened and lightly caramelized, about 5–7 minutes.
Add the sautéed vegetables to the strained beef broth, then add the potato cubes. Simmer until the potatoes are nearly tender, about 10–15 minutes.
Stir the shredded beef and the sliced cabbage into the pot and continue to simmer until both the cabbage and potatoes are fully tender, another 10–15 minutes. Taste and adjust seasoning with additional Salt as needed.
Mince the Garlic and finely chop the Dill and Parsley. Stir most of the garlic and herbs into the soup off the heat to preserve their fresh flavor, reserving a little for garnish.
Ladle the shchi into bowls, top each serving with a generous spoonful of Sour Cream and the reserved herbs, and serve with thick slices of Rye Bread for dipping.
