Traditional Ukrainian Borscht with Cabbage

Method

1. In a large pot, brown the beef shank
2. Add the onion, carrots, cabbage, and beet, and sauté until softened
3. Stir in the tomato paste and cook for 2 minutes
4. Add the beef broth, vinegar, salt, and pepper
5. Bring to a boil, then reduce heat and simmer for 1.5 hours
6. Serve with a dollop of sour cream
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.