Classic Lithuanian Borscht with Lemon

Method

1. Dice beef chuck and brown in a large pot.
2. Add onions, garlic, and caraway seeds; cook until softened.
3. Add beets, broth, and bring to a boil.
4. Simmer for 1 hour, then add lemon juice and season.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.