Step 1

In a large stock pot or Dutch oven, heat the oil over medium-high heat until shimmering. Add turnip, carrot, onion, and celery, and cook until softened, about 10 minutes.

Step 2

Add broth, cabbage, apple, bay leaves, and 1 teaspoon dill. Bring to a boil. Cover and reduce heat; simmer until vegetables are tender, about 30 to 40 minutes.

Step 3

Remove bay leaves and stir in pickle or lemon juice. Season to taste with salt and pepper. (I like 1 teaspoon salt and 1/2 teaspoon pepper.) Garnish with sour cream and more fresh dill if desired.