Sort and wash beans; place in a large bowl.

Cover with water to 2 inches above beans; cover and let stand 8 hours.

Heat a large Dutch oven over medium-high heat.

Add beef to pan; cook 5 to 6 minutes, browning on all sides.

Add 1 cup broth, scraping pan to loosen browned bits.

Add remaining 5 cups broth, ham hock, and bay leaf.

Cut 1 onion, 1 carrot, and celery stalk in half; add to soup.

Bring to boil over medium-high heat.

Cover, reduce heat to low, and simmer 1 hour.

Drain beans; add to soup.

Cover and simmer 40 to 50 minutes or until beef and ham hock are tender.

Remove ham hock to a cutting board to cool.

Remove and discard bay leaf, onion, carrot, and celery.

Strain soup through a sieve into a large bowl, reserving stock.

Set beef and beans aside.

Remove meat from ham hock, and chop; discard skin, fat, and bone.

Place a large zip-top plastic bag inside a 2-quart glass measure.

Pour stock into bag; let stand 10 minutes (fat will rise to the top).

Seal bag; carefully snip off 1 bottom corner of bag.

Drain stock into bowl, stopping before fat layer reaches opening; discard fat.

Finely chop remaining onion and carrot.

Heat Dutch oven over medium heat.

Add oil to pan; swirl to coat.

Add onion and carrot; saute 5 minutes or until tender.

Add tomato and tomato paste; cook 5 minutes or until tomato breaks down.

Mash tomato with a wooden spoon.

Add stock, beets, potato, and parsnip; bring to boil over high heat.

Cover, reduce heat to medium-low, and simmer 30 minutes until potato and parsnip are tender.

Return beef, beans, and ham hock meat to soup.

Add cabbage, 6 tablespoons dill, and garlic; cook 15 to 20 minutes or until cabbage is tender.

Remove from heat; stir in vinegar, salt, and pepper.

Serve soup with remaining 2 tablespoons dill and sour cream.