Heat dutch oven or large pot on medium heat and add olive oil.
Once olive oil heated add onions and garlic and cook about 5 minutes.
Then add beets, carrots, 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to low and simmer for 20 minutes.
Now add the the cabbage, broth, remaining water, tomato paste, sugar, bay leaves and remaining 1 tsp salt, return to a boil, cover and simmer on low for another 30 minutes, stirring a couple times.
Add the potatoes, return to a boil, cover and simmer for another hour, stirring a couple times. (If the soup is too thick for your liking you can add more liquid, but I think it's great thick and chunky)
Once the potatoes are knife tender add the dill along with the lemon juice and cook another 5 minutes. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another Tbsp of lemon juice.