Set out a scale and the equipment for Borscht. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beet, beef sirloin, green cabbage, potato, carrot, tomato paste, dill, white vinegar, kosher salt, sour cream. Borscht is cooked in Russia as its own dish. Simmer the beef, then the beets and cabbage, and sharpen with vinegar. Sour cream goes on at the table. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
