Traditional Polish Borscht

Method

1. Dice beef and brown in a large pot
2. Peel and chop beets, carrots, onion, and garlic
3. Add vegetables to the pot and sauté for 5 minutes
4. Stir in tomato paste, sugar, salt, and pepper
5. Pour in beef broth and bring to a boil
6. Add potatoes and cabbage, reduce heat and simmer for 30 minutes
7. Adjust seasoning and serve with sour cream
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.