Classic Armenian Borscht

Method

1. Brown the meat in a pot, then set aside.
2. Sauté onion, carrots, and potatoes in the same pot.
3. Add tomatoes, cabbage, water, salt, and pepper, and simmer for 30 minutes.
4. Stir in sour cream and vinegar, then cook for 5 more minutes.
5. Serve warm with a side of rye bread.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.