Bring the stock to a boil, add shredded cabbage, bay leaf, salt and pepper then simmer 30 minutes.
In a separate frypan, fry the onion in the vegetable oil until transparent. Add carrot and cook 5 more minutes. Scald the tomatoes with boiling water, peel, dice and add to the onions. Cook 5 more minutes.
Add the potatoes to the stock. Add the onion mixture and simmer 20 minutes, until potatoes are done. At the very end of cooking, add the garlic and dill. Turn off the heat, cover and let stand 10 minutes. Serve with sour cream.