Ukrainian Borscht with Beef and Tomato Paste

Method

1. In a large pot, brown the meat over medium heat.
2. Add the broth, beets, onion, garlic, carrots, bell pepper, potatoes, tomato paste, sugar, salt, pepper, and bay leaf. Bring to a boil.
3. Reduce heat and simmer for 1 hour or until the vegetables are tender.
4. Stir in the sour cream before serving.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.