Heat the oil in a large soup pot over medium-high flame until hot. Add the shallots and stir. Season with a pinch of salt and cook until slightly wilted, about 5 minutes. Add the beets, cabbage and carrots along with another pinch of salt. Continue to cook while stirring occasionally until slightly browned, about 15 minutes. Add the potatoes and water and stir to combine. Season with a pinch of salt and pepper to taste. Reduce the flame to low and simmer for 30 minutes. Ladle into bowls and garnish with sour cream and dill.