Classic Polish Borscht with Uszka

Method

1. In a pot, sauté the onion, carrots, and potatoes in oil until soft.
2. Add the grated beet, beef broth, water, sugar, salt, and pepper.
3. Simmer for 20 minutes.
4. Add the uszka and meat, and cook for another 10-15 minutes.
5. Serve warm.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.