Classic Ukrainian Borscht with Sour Cream

Method

1. Brown the meat in a large pot until cooked through.
2. Add chopped beets, carrots, onions, and garlic. Cook until softened.
3. Pour in beef broth, diced tomatoes, sugar, and vinegar. Bring to a boil.
4. Simmer for 1 hour, then stir in sour cream before serving.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.