Traditional Ukrainian Borscht with Dried Fruit

Method

1. Brown the meat in a pot, then add chopped onion, carrots, potatoes, and beetroot.
2. Pour in broth and bring to a boil.
3. Add dried fruit, vinegar, and sugar, then simmer for 1 hour.
4. Season with salt and pepper, and serve with sour cream or rye bread.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.