Ukrainian Borscht with Smetana

Method

1. Sauté onion, garlic, carrots, and beets in a pot.
2. Add cabbage and cook until softened.
3. Stir in beef, tomato paste, and broth.
4. Simmer for 1 hour, adding dill and bay leaves.
5. Top with smetana and season with salt and pepper before serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.