Hot Borsch With Beef


2 cans (16 oz. each) whole beets, drained - reserve liquid
1 lb. lean beef (chuck or plate)
1 small soup bone, cracked
2 small onions, peeled
1 1/2 t. salt
1/8 t. pepper
3 1/2 c. water
2 T. lemon juice
1 t. sugar

Cut beets into fine strips; set aside. Place beef, soup bone, reserved beet liquid, beet strips, onions, salt, pepper and water in crockpot. Cover and cook on LOW 10 to 12 hours. Remove the meat and soup bone. Cut meat into slices. Just before serving, blend lemon juice and sugar into soup and ladle into bowls. Serve meat slices separately.

Makes about 1 1/2 qts.