Step 1

Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.

Step 2

Cook for 10 minutes to slightly soften the vegetables.

Step 3

Add in the garlic and saute for 30 seconds or until fragrant.

Step 4

Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.

Step 5

Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.

Step 6

Serve with a dollop of sour cream on top.