making borscht for the first time today

it's got a load of pasteurised beetroot, a big red onion, turmeric, about 500g of uraguay veal loin, wine vinegar, lots of himalaya salt, a whole clove of garlic

i'm cooking it for an hour at a steady simmer, but i'm not convinced that the vegetables in it will be properly softened up, already tried one slice of the beetroot and it was still kinda crunchy

anyway, it smells delicious, i know i'm gonna like it anyway, at least, better than frying this abomination of immature cow meat for 20 minutes

can't feed this to the cat tho, i think probably something in it will make him reject it so he's gonna have tuna

i'll see how this goes but maybe i will throw some tuna in the next version of this