Instructions:1. Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to boil in a large saucepan.
2. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked.
3. Add the cabbage, tomatoes, dill and parsley.
4. Cook for a further 10 to 12 minutes.
5. Remove from the heat and allow to stand for 10 minutes.
6. Serve in large soup plates with a teaspoon each of sour cream and chopped dill.