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In a large pot, warm 2 teaspoons olive oil over medium heat.
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Add the diced onion and saute until soft, about 5-7 minutes.
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Add the broth, water, beets, potato, carrots and bay leaf and cover. Simmer for about 20-30 minutes, until the vegetables are cooked.
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Add the cabbage and the fresh dill and simmer for another minutes or so.
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Turn off heat and add the vinegar. Season generously with salt and pepper.
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Ladle into bowls and finish with a dollop of yogurt or sour cream, and a sprinkling of dill.