1. With Bella Spiralizer on linguine setting, spiralize beets and potato into long strands, trimming with clean kitchen sheers as needed.
2. Heat oil in saucepan set over medium heat; cook onion, cabbage, garlic, half each of the salt and pepper, and caraway seeds for about 5 minutes or until softened. Stir in tomato paste; cook for 1 minute.
3. Add beets and potato noodles, vegetable broth and bay leaves; bring to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until beets are tender. Remove bay leaves.
4. Stir in vinegar, honey and remaining salt and pepper. Stir in half of the dill. Spoon into 6 bowls. Top with dollop of sour cream and sprinkle with remaining dill.

Tip: Substitute plain Greek yogurt for sour cream if desired.