Traditional Ukrainian Borscht with Black Bread

Method

1. Brown the meat in a large pot over medium heat.
2. Add the onion and garlic, sauté until softened.
3. Add the beets, cabbage, potatoes, and broth. Bring to a boil.
4. Reduce heat, cover, and simmer for 1 hour.
5. Stir in vinegar, salt, and pepper. Serve with black bread.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.