Directions

1. Prepare vegetables: Chop onion. Peel carrot and parsnip. Slice carrot about 1/2-inch thick and chop parsnip into 1/2-inch pieces. Set vegetables aside together. Chop beets. Peel potato, then chop potato and cabbage into 3/4- to 1-inch pieces. Set beets, potato, and cabbage aside together. Mince garlic and chop dill.
2. Heat olive oil in a Dutch oven or other 5- to 6-qt. soup pot over medium-high heat. Add onion, carrot, and parsnip and cook, stirring often, until vegetables begin to brown, 5-7 minutes. Add the tomato paste, garlic, and chopped dill and cook, stirring constantly, until fragrant, 45 seconds.
3. Pour in broth and add cabbage, beets, potato, and caraway, if using. Cover pot and bring soup to a boil over high heat. Reduce heat and simmer, stirring occasionally, until vegetables are very tender, about 20 minutes.
4. Stir in vinegar to taste, plus salt and pepper. Ladle soup into bowls and top with dollops of sour cream and small fresh dill sprigs, if you like.