Borscht II Recipe

In a large pot over medium heat brown beef in oil. Stir in onion and water reduce heat and simmer covered 2 hours until meat is tender.

Remove meat from broth and set aside to cool slightly. Stir carrots celery cabbage beets tomato juice lemon juice sugar salt and pepper into broth. When meat is cool enough to handle cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender 20 to 30 minutes.