Borscht Soup

Name: Borscht Soup
Ingredients: 2 tablespoons olive oil; 2 carrots, diced; 1 leek, dark green parts removed, remaining light parts diced; 1 small yellow onion, diced; 2 garlic cloves, finely chopped; 350g (about 2 cups) green cabbage, sliced; 8 cups vegetable stock; 800 ml (27 ounces) canned whole tomatoes; 350g (about 2 cups) red beets, diced; ½ packed cup dill + extra for serving; salt and pepper