Ingredients:
• 3 red beets thinly sliced (2 cups)
• 3 red potatoes thinly sliced (1 cup)
• 8 cups water with light bouillon
• 1 large red onion
• Half red cabbage (4 cups)
• Dill weed
• 1 can tomato paste (6oz)
• 1/4 cup apple cider vinegar
• Salt
• Sugar
• Olive oil
• Sour cream

Directions:
1. Heat water and vegetable bouillon in large pot over medium-high heat
2. Add beets and potatoes to pot
3. Heat a large pan on low-medium heat
4. When pan is hot add a small amount of olive oil
5. Once the oil has heated a bit add the onion to the pan
6. When the onion becomes soft add the cabbage on top of the onion, but don't stir. Season generously with dill and cover
7. When the cabbage starts to deepen in color, stir the content of the pan. Cover and allow to cook.
8. When the cabbage has softened quite a bit transfer the onion and cabbage to the pot.
9. Add tomato paste, apple cider vinegar, and even more dill (a ton is best) to the pot.
10. Reduce heat to low-medium and cook until all the ingredients are soft.
11. Add salt and sugar to taste
12. Serve with a dollop of sour cream.

I haven't done this yet, but someday I'd like to try adding caraway too.