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Preheat the oven to 375°F (190°C).
Peel and chop the beets, potatoes, carrots, and onions.
In a large oven-safe pot, combine the chopped vegetables, beef or pork, and enough water to cover.
Season with salt and pepper to taste.
Cover the pot and bake in the preheated oven for 1-1.5 hours, or until the vegetables are tender.
Remove the pot from the oven and stir in the chopped cabbage and tomatoes.
Return the pot to the oven and bake for an additional 30 minutes.
Serve the borscht hot, garnished with a dollop of sour cream and fresh dill.