Ukrainian Borscht with Smetana and Noodles

Method

1. Dice the beef chuck and brown it in a large pot over medium heat.
2. Add chopped beets, carrots, onions, and garlic to the pot. Cook until softened.
3. Pour in the beef broth, bring to a boil, then reduce heat and simmer for 1 hour.
4. Add egg noodles and cook for an additional 10 minutes. Season with salt and pepper. Just before serving, stir in sour cream and garnish with fresh dill.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.