Start the soup stock. Add water, red wine vinegar, bay leaves, salt, and pepper to a large saucepan on high heat.
Prepare the vegetables and add each to the soup stock. Peel beets and grate using a food processor, kitchen mandoline, or by hand. Slice onion and chop garlic. Wash and slice celery and carrot. Chop cabbage.
Bring to a boil, then reduce to a simmer for 30 minutes until the vegetables are well cooked. Add fresh dill just before serving.