Classic Ukrainian Borscht with Dumplings

Method

1. Grate the beets, onion, garlic, cabbage, and carrot.
2. In a large pot, cook the meat until browned, then add the vegetables and sauté.
3. Add the broth, tomato paste, salt, and pepper. Bring to a boil and simmer for 30 minutes.
4. In a separate bowl, mix flour, egg, baking powder, and salt. Gradually add water to form a dough.
5. Roll out the dough and cut into small pieces. Drop into the soup and cook for 10 minutes.
6. Serve hot with a dollop of sour cream.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.