Peel and chop the raw beets. I cooked them a bit to make them softer but you could skip that and cut them in 4 parts.
Transfer the beetroots parts piece by piece to a food processor that grates them into thin slices. Do the same with the carrots after peeling them.
Cut the onion, celery stalks and potatoes into small pieces. Chop the cabbage thinly.
Add the oil to a large skillet and add the onion and bay leafs to sauté 5-7 minutes. Add the beets, potatoes, celery and carrots to the skillet and sauté for 10 min; add more oil if necessary. Stir in tomato paste; remove from heat and set aside.
Meanwhile in a large stockpot bring 2½ liters of vegetable broth to a boil over high heat. Add it to the beet, carrot and potatoes. Add the cabbage, lemon juice, honey, salt and pepper. Reduce the heat and let it simmer for 30 minutes.
Remove the skillet from heat and stir in garlic and dill.
Serve the soup hot with a dollop of sour cream. Enjoy!