Russian Beef Borscht

• 1 pound beef cubed
• 2 cans beef stock
• 6 ounces tomato paste
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 3 large garlic cloves minced
• 2 large onions sliced
• 4 cups beets shredded
• 4 cups cabbage chopped
• 2 cups carrots shredded
• 1 1/2 cups celery sliced
• 1/4 cup parsley leaves minced
• 2 tablespoons parsley flakes dried
• 1 1/2 teaspoons dill weed
• 1 teaspoon dill seed
• 1 teaspoon celery seeds
• 2 each bay leaves
• 1 1/2 teaspoons sugar

1. Brown beef quickly and transfer to a very large soup kettle.
2. Add broth and water, tomato paste, salt, white and black Bring to boil, reduce heat, cover and simmer for 1 1/2 hours.
3. In skillet, heat oil, add garlic and onions and saute for 5 min.
4. When meat is done, add to soup kettle with remaining ingredients.
5. Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender.
6. Discard bay leaves before serving.

beef, beef stock, tomato paste, salt, white pepper, black pepper, vegetable oil, garlic, onions, beets shredded, cabbage, carrots, celery, parsley, parsley, dill weed, dill, celery seeds, bay leaves, sugar

Taken from recipeland.com/recipe/v/russian-beef-borscht-42103 (may not work)