In a large pan add the vegetable oil, onion, garlic, carrot, and beetroot and season with salt and black pepper. Sauté on a medium heat for about 10 minutes or until the vegetables start to soften stirring regularly.

Add in the tinned tomatoes, dried dill, and stock, and cook for about 20 minutes.

Next, add in the potato and continue to cook for another 20 minutes. You want the beetroot and potato to be cooked through.

Add in the cider vinegar and check for seasoning. If required add more salt and pepper to taste.

To serve, divide into bowls, top with a dollop of soured cream and sprinkle with fresh topped dill. Delicious!