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Peel and cut the beets into smallish cubes. Set aside.
Heat the oil in a large pot on medium heat, sauté the onion for about 4 minutes or until translucent. Add in the diced carrot and beets and continue to cook on medium low heat.
Cook the vegetables for about 5-8 minutes, stirring occasionally. Add in the garlic until it becomes fragrant about 2-3 minutes then cover with broth.
Cover the pot and simmer on low heat for 20 minutes. Add in the dill and sugar and continue cooking for another 20 -25 minutes or until all of the vegetables are tender.
While the soup is cooking, prepare the boiled potatoes. Peel the potatoes and add them to cool water. Bring them to a boil until easily pierced with a fork, about 17-22 minutes (depending on the size of the potatoes). Drain and set aside.
Once the borscht is ready, serve each bowl with boiled potato, vegan sour cream, fresh dill and dark rye or pumpernickel bread.