Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
2. Add dice beets, and carrots,. Cook for about 5 minutes, stirring occasionally.
3. Pour in vegetable broth and water. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
4. Add diced potatoes and sliced cabbage to the pot and continue simmering until they are tender (about 15-20 more minutes).
5. Stir in vinegar, and season with salt and pepper to taste.
6. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.