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Russian Beef Borscht

DIRECTIONS

In a heavy nonstick skillet, brown the beef quickly, and transfer it to a very large soup kettle. Add the broth and water, tomato paste, salt, white pepper, and black pepper. Bring the ingredients to a boil, reduce the heat, cover the pot, and simmer the ingredients for 1-1/2 hours or until the meat is tender.
Meanwhile, in the nonstick skillet, briefly heat the oil, add the garlic and onions, and sauté the vegetables for about 5 minutes.
When the meat is done, add the garlic and onions to the soup kettle along with the remaining ingredients. Bring the soup back to a boil, reduce the heat, and simmer the soup in the uncovered pot for 45 minutes or until the vegetables are tender. Discard the bay leaves before serving the borscht.