Add the meat to a mixing bowl. Sprinkle a little baking soda, mix and let rest for 15 minutes. In the meantime, chop onions, grate carrots, mince garlic and dice potatoes into 1" pieces. Keep potatoes in cold water, strain and rinse through a colander, just before using in recipe.
Heat the oil on a non stick skillet. Add the onions and carrots and sauté for about 5 minutes or until the onions are a little glassy. Add garlic and sauté for 1 more minute. Transfer vegetables to a medium stew/soup pot.
In the same skillet, brown the meat until no more juices left in the skillet.
Add meat and vegetables to a stew/soup pot
Cover everything in water.
Add salt, pepper and bay leaves.
Bring to a rolling boil then turn the heat to low and cover the pot with a lid. Cook for 20 minutes then add the tomato paste. Mix well and cover the pot again. Cook for additional 5 minutes.
Remove the lid and check if there's too much liquid in the pot. Add chopped dill and mix.
Cook with the lid off for a few more minutes if needed, until you reach the desired thickness.