Eastern European Beef and Tomato Borscht

Method

1. Dice the beef and brown it in a large pot.
2. Add chopped onion and sauté until translucent.
3. Add beets, cabbage, tomato paste, and caraway seeds.
4. Pour in broth and simmer for 1.5 hours.
5. Stir in sour cream before serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.