Borscht

Simmer the meat, carrot, and whole onion for 1 hour, skimming off the foam as needed.

While the meat is cooking, sauté the finely chopped onion, then mix in the Korean-style carrots, crushed tomatoes, and garlic powder. Simmer for 10 minutes.

Toss in the coarsely grated beets and minced garlic, and braise for another 10 minutes.

Dice the cooked meat into bite-sized pieces and return them to the pot. Discard the whole onion from the broth.

Stir the vegetable base into the meat broth and cook for 10-15 minutes.

Add the diced potatoes and shredded cabbage, then simmer for 30 minutes.