Quick Borscht with Pork

Method

1. Peel and dice beets, then sauté in oil until softened
2. Add chopped onion, carrots, and potatoes
3. Add pork shoulder and cook until browned
4. Stir in cabbage and tomato paste
5. Pour in water and bring to a boil
6. Simmer for 1 hour
7. Stir in sour cream before serving
8. Garnish with fresh dill
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.