Heat the olive oil in a large soup pot over medium heat.

Add the onion, carrots, and celery, sautéing for about 5-7 minutes until softened.

Stir in the grated ginger and turmeric, cooking for another minute until fragrant.

Add the cubed yellow beets and potatoes to the pot.

Pour in the vegetable broth and bring the mixture to a boil.

Reduce heat to low, cover, and simmer for 20 minutes.

Add the shredded cabbage and simmer for an additional 10-15 minutes, or until all vegetables are tender.

Stir in the apple cider vinegar (or lemon juice) to brighten the flavors.

Season with salt and pepper to taste.

Ladle into bowls and serve hot with a dollop of sour cream and fresh dill.