Categories: Appetizers, Soups/stews, Beef 
      Yield: 6 servings 
  
      2 ea 10 oz cans beef broth               2 ea 1 lb cans red beets 
      1 c  Water                               1 tb Lemon juice 
      1 ts Sugar                             1/8 ts Pepper 
      1 x  Dash of garlic powder               1 x  Salt to taste 
    1/2 c  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.