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BEEF SOUP WITH BEETS

2 pounds browned meat and bones
2 1/2 quarts water
1 tablespoon salt
2 16 ounce cans shredded beets, juice reserved
1 onion, diced
3 teaspoons sugar
1/2 teaspoon pepper
3 tablespoons vinegar
2 cloves garlic, crushed

Brown meat and bones in large Dutch oven, slowly searing on all sides. Add 2 1/2 quarts hot water and salt. Simmer 2 hours. Add shredded beets with juice and diced onion. Cook 30 minutes longer. Add sugar, vinegar or lemon juice, pepper, and crushed garlic. Taste for seasoning. Serve with boiled potato.