Polish Borscht with Uszka

Method

1. In a large pot, sauté the onion, carrots, and potatoes in some oil until softened.
2. Add the grated beet, beef broth, water, sugar, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the uszka and the piece of meat, and cook for another 10-15 minutes until the dumplings are cooked through.
5. Serve hot.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.