Step 1

Put beets, potatoes, onions, broth and tomato paste into a slow cooker and cook on high heat for 4 hours or low heat for 8 hours.

Step 2

Using an immersion blender, purée until mostly (but not entirely) smooth. Add cabbage, stir well and cook on high for 45 minutes. Add dill, vinegar, lemon juice and salt & pepper to taste. Ladle soup into bowls and top with the garnishes of your choice (yogurt, parsley, eggs, lemon wedges).