Ukrainian Borscht with Dried Fruit

Method

1. Brown the beef in a large pot, then add chopped onion, carrots, potatoes, and beetroot.
2. Add broth, tomato paste, and paprika, then simmer for 1 hour.
3. Stir in dried fruit and cook for 10 more minutes.
4. Season with salt and pepper, and serve with a dollop of sour cream.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.