2    10 oz cans beef broth
2    1 lb cans red beets
1 c  Water
1 tb Lemon juice
1 ts Sugar
1/8 ts Pepper
Dash of garlic powder
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.