Estonian Solyanka Soup

Method

1. In a large pot, sauté the onion, carrots, and potatoes in some oil until softened.
2. Add the mixed meats and cook until browned.
3. Stir in the tomato paste and cook for 2 minutes.
4. Pour in the beef broth and bring to a boil.
5. Reduce heat and simmer for 1 hour.
6. Stir in the pickled cucumbers and sour cream before serving.
7. Season with salt, pepper, and fresh dill.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.