1. Begin by heating oil in a large pot over medium-high heat. Once the oil is hot, add cabbage and onion to the pot. Cook these vegetables, stirring occasionally, until they start to wilt and develop brown spots. This should take about 8 to 10 minutes.

2. After the cabbage and onion have softened and browned slightly, add diced potatoes and carrots to the pot. Pour in the broth and add 1 teaspoon of salt. Bring the mixture to a boil by increasing the heat if necessary. Once boiling, reduce the heat to medium-low. Allow the mixture to simmer, uncovered, and remember to stir occasionally. Cook until the potatoes and carrots are tender, approximately 20 minutes.

3. With the vegetables properly cooked, remove the pot from the heat. Stir in the vinegar along with the remaining 1 teaspoon of salt to enhance the flavor. Next, add the sour cream to give the dish a creamy texture, making sure it’s fully integrated into the broth. Finish by sprinkling a generous amount of dill over the dish to add a fresh herbal note.

4. Your cabbage and vegetable stew is now ready to serve. Ladle the dish into bowls and enjoy the hearty, comforting flavors. The balance of creamy sour cream and tangy vinegar with tender vegetables makes this a delightful meal.