- 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.
This page is made by Pascal Meijer