Sauté aromatics: Heat 2 tbsp oil in a large pot over medium heat. Add 1 chopped onion and 2 chopped carrots. Cook 5-6 minutes until softened. Add 3 minced garlic cloves and cook 1 more minute.

Add beets and potatoes: Add 2 medium beets (peeled and grated or diced), 2 diced potatoes, and 1 chopped celery stalk. Stir and cook for 3-4 minutes to lightly toast the beets.

Add broth and simmer: Pour in 6 cups vegetable or beef broth (or water with 3 bouillon cubes). Add 1 bay leaf, 1 tsp dried dill, and salt and pepper to taste. Bring to boil, then reduce heat and simmer 25 minutes.

Add cabbage and tomatoes: Stir in 2 cups shredded cabbage and 1 can diced tomatoes (with juice). Simmer for 10 more minutes until cabbage is tender but still has texture.

Finish and serve: Remove bay leaf. Stir in 2 tbsp red wine vinegar or lemon juice (this brightens the flavors). Taste and adjust seasoning. Serve hot with a dollop of sour cream and fresh dill if available.