Classic Russian Borscht

Method

1. Heat oil in a large pot over medium heat
2. Add chopped onion and sauté until translucent
3. Add grated carrots and cook for 2 minutes
4. Add chopped cabbage and cook for 5 minutes
5. Add beef and cook until browned
6. Pour in broth and bring to a boil
7. Simmer for 1 hour
8. Add potatoes, beets, garlic, and vinegar
9. Cook for another 30 minutes
10. Season with salt and pepper
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.