Recipe - Quick Barshch

2 10 ounce cans beef broth
2 1 pound cans red beets
1 cup Water
1 tablespoon Lemon juice
1 teaspoon Sugar
1/8 teaspoon Pepper
Dash of garlic powder
Salt to taste
One half cup Red table wine

Patties Dilute the broth using the juice from the red beets instead of
water. Put aside the beets for other uses. Add 1 cup water. Cook the
barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini