- Cook beetroot whole in boiling water until tender - this may take up to an hour. Drain and remove to cool. once cool enough to handle, rub beetroot to remove skins. Coarsely chop beetroot.
- Heat oil in a large saucepan, add onion(coarsely chopped) and cook over a low heat for 10 minutes until softened but not browned. Add garlic(peeled and chopped) and cook for 1 minute more.
- Add chopped beetroot and stock and bring to the boil, then turn down the heat and simmer for 5 minutes. Stir in vinegar.
- Purée mixture in a blender or food processor until smooth. Season with salt and pepper to taste. Garnish with a dollop of sour cream and a sprig of fresh dill.