In a large Dutch oven add olive oil and heat until shimmering. Add beets, carrot and onion and sauté until vegetables are almost tender. Add garlic and sauté 1 minute more.
Add beef broth, potatoes, bay leaf, and tomato paste. Bring to a boil and then simmer until potatoes are almost tender, about 15 minutes.
Add diced beef and green cabbage then simmer 5 to 7 minutes more until cabbage is just tender and not mushy.
Remove from heat and add lemon juice (or vinegar), sugar, salt, pepper and dill. Taste and adjust any seasonings to taste. Allow to rest for 5 to 10 minutes to allow flavors to blend.
Remove bay leaf. Serve with a dollop of sour cream and sprinkled with extra chopped dill.