Borscht with Cabbage and Fermented Vinegar Base

Method

1. Brown the meat in a large pot.
2. Add chopped onion, carrots, and potatoes, sauté for 5 minutes.
3. Add beets, cabbage, broth, vinegar, and sugar. Bring to a boil.
4. Simmer for 1 hour, then stir in sour cream before serving.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.