Name: Slow-Cooked Beet and Carrot Borscht with Sour Cream
Total time: 150 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 1 lb beef or pork; 4 medium beets; 2 medium carrots; 2 medium onions; 3 cloves garlic; 2 cups beef broth; 1 can diced tomatoes; 1 tsp sugar; 1 tbsp vinegar; 1 cup sour cream; salt and pepper to taste

A traditional Ukrainian borscht prepared using a slow-cooking method for deeper flavor development, with a focus on gentle simmering and careful temperature control.

Method

Brown the meat in a large pot over medium heat until golden brown, ensuring even searing.
Add chopped beets, carrots, onions, and garlic to the pot. Sauté for 5 minutes to soften the vegetables.
Pour in beef broth, diced tomatoes, sugar, and vinegar. Bring to a gentle simmer over low heat.
Cover and let the borscht simmer for 2.5 hours, stirring occasionally to prevent sticking.
After simmering, stir in sour cream just before serving to maintain its texture.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.