Finely chop the onion. Slice the beetroot and carrot. Peel the tomatoes and dice them, removing the skin and seeds. Slice the cabbage, finely chop the garlic, chop the green beans and cut the potatoes into small pieces. In a casserole, lightly fry the onion in a splash of olive oil. Then add the carrot, cook for a short time and add the beetroot. Cook for about 4 mins, add the peeled and chopped tomato, tomato purée and a little salt. Add 2-3 glasses of water and leave to cook on a low heat for 20-25 mins. In another pan, boil the cabbage in the chicken stock. Cook for about 5 mins then add the potatoes and green beans, then cook for another 10 mins. Now add the contents of the beetroot pan to the chicken stock pan. Stir well, then add the vinegar, sugar, chopped dill, chopped garlic and black pepper. Add salt if needed. Turn off the heat and leave to rest, covered, for about 10 mins.