Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add chopped cabbage, sliced carrots, and diced potatoes. Stir gently and cook for about 5 minutes until vegetables start to soften.

Pour in vegetable broth, bring to a boil over high heat, then reduce to low and simmer uncovered for about 15 minutes.

Stir in fresh lemon juice and chopped dill. Add salt and pepper to taste and simmer for another 5 minutes.

Ladle soup into bowls and garnish with additional dill or a lemon wedge if desired.