In a large soup pot or Dutch oven, preheat the olive oil over medium heat.
Add diced onions and cook until translucent, stirring as needed, about 5 minutes.
Add the minced garlic and diced carrots. Cook, stirring, for about 5 minutes or until the carrots begin to soften.
Add the diced tomato and cook, stirring, for another 2 minutes or until the tomato is cooked down.
Add the diced potatoes, stir, and then add the diced beets and stir.
Add the beef stock, tomato paste, red wine vinegar, Kosher salt, and bay leaves.
Cover and simmer over medium heat for about 30 minutes. Uncover and cook five more minutes.
Check potatoes and beets to make sure they are fork-tender. If they don’t seem soft enough, let them cook for a couple more minutes and check again.
Taste for seasoning and add more salt if needed.
Divide the soup between bowls, add 1/8 of a teaspoon of fresh minced garlic to each, and give it a stir.
Top each bowl with a dollop of sour cream and a sprinkling of dill and freshly ground black pepper.