Traditional Polish Borscht with Beef

Method

1. Brown the beef in a large pot until golden brown. Remove and set aside.
2. In the same pot, sauté onion, carrots, and garlic until softened.
3. Add beets, potatoes, cabbage, and tomato paste. Cook for 5 minutes.
4. Return the beef to the pot, add beef broth and bay leaf. Bring to a boil.
5. Simmer for 1 hour, then season with dill. Serve with a dollop of sour cream if desired.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.