Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 eaches | 10 oz cans beef broth |
| 2 eaches | 1 lb cans red beets |
| 1 cup | Water |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Sugar |
| ⅛ teaspoon | Pepper |
| 1 x | Dash of garlic powder |
| 1 x | Salt to taste |
| ½ 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.