Begin by peeling and dicing the beets, onion, and carrots. Shred the cabbage and mince the garlic.

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent, then add the garlic and cook for an additional minute.

Stir in the diced beets and carrots, sautéing for about 5 minutes to enhance their natural sweetness.

Add the shredded cabbage to the pot and mix well. Pour in the vegetable broth, stirring to combine. Bring to a gentle boil, then reduce to a simmer.

Cover and let the soup cook for about 15 minutes.

Add the lemon juice, salt, and pepper to taste, and optionally add dill. Stir and let simmer for an additional 5-10 minutes.

Ladle the soup into bowls and top with avocado slices and fresh herbs.