Beef Borscht with Sour Cream and Dill Garnish

Method

1. Dice the beef chuck and brown it in a large pot over medium heat.
2. Add chopped beets, carrots, onions, and garlic to the pot. Cook until softened.
3. Pour in the beef broth, bring to a boil, then reduce heat and simmer for 1 hour.
4. Season with salt and pepper. Just before serving, stir in sour cream and garnish with fresh dill.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.