Add water, red wine vinegar, bay leaves, salt, and pepper to a large saucepan or Instant Pot to create a vegetarian soup stock. If you are using the saucepan, turn the heat to high. For the Instant Pot, use the "Saute" function to heat the water.
Prepare the vegetables and add each to the stock. Peel beets and grate using a food processor, kitchen mandoline, or by hand. Slice onion and chop garlic. Wash and slice celery and carrots. Chop cabbage.
For the Saucepan method, bring to a boil, then reduce to a simmer for 30 minutes, until the vegetables are well cooked. For the Instant Pot, press "Cancel" then select "Pressure Cook." Make sure it is pressure cook on "High" and set the timer to 15 minutes. After the Instant Pot finishes cooking, wait 15 minutes and open the lid safely.
Finish the soup
Add fresh dill just before serving.
Enjoy with a dollop of sour cream, yogurt, or hard-boiled eggs.