Simmer: Place the beef, the roughly chopped vegetables, and the spices in a large pan, cover with the cold water and slowly bring to a light boil. Remove the foam, add the salt, turn the heat down to low, and simmer uncovered for about 2 hours. The broth should not boil but simmer very gently.
Strain, reserve the meat, and discard the rest. If you wish the soup to have a more concentrated taste, place it again on the stove and let it reduce some more, on low heat and uncovered. I usually leave for at least another half an hour. Adjust the taste with plenty of salt and pepper. If you want to remove the fat, let the broth get cold, place it in the fridge overnight, and remove the solidified fat before making the soup.
Make the soup: pour some broth into a pan (about 1 liter/ 4 cups for 4 people) and bring to a boil. Add the finely sliced carrots, the frozen peas, and the chopped meat to the pan and cook until the carrots are as soft as you like them. Adjust the taste again with salt, pepper (and other spices to taste). Serve with stripes of dill pancakes.
Pancakes: whisk together the flour, milk, eggs, salt, and pepper. Stir in the chopped dill and leave to rest for about 10 minutes. Heat a pancake pan on medium and brush it with 1 teaspoon of oil for each pancake. Add some batter, move the pan to help the batter spread around, and cook the pancake for a couple of minutes on each side until golden. Make 2-3 pancakes, depending on the size of the pan. Roll the pancakes and cut the rolls into stripes.
Serve immediately with the soup.