1 Tablespoon olive oil
8 cups beef broth
1 large onion, peeled and chopped
4 large beets, peeled and chopped
4 carrots, peeled and chopped
2-3 medium red potatoes, peeled and chopped into 1/2-inch cubes
3-4 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste
Heat the olive oil in a large stockpot. Add the onion and cook over medium-low heat until just translucent.
Add 8 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 35 minutes.
Stir in cabbage and 1/2 cup dill; cook until cabbage is tender, about 20 minutes.
Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.