Instructions

1. In a Dutch oven or heavy-bottomed pot over low heat, heat olive oil. Stir in beets and tomato paste and sauté, with a pinch of kosher salt, 15 minutes. Stir in onion and carrots and sauté until beets can be pierced with a fork, an additional 15-25 minutes.
2. Stir in potatoes, cabbage and stock and bring to a boil. Reduce heat to low and simmer until beets are very tender.
3. In a food processor or with an immersion blender, pureé soup. Season to taste with kosher salt, if needed, and freshly ground pepper. Spoon into individual bowls; garnish with dollops of sour cream and dill sprigs.