Clear Borsch

There is nothing as refreshing on a hot summer day as a bowl of chilled clear borsch. It may also be served hot.

1 pound soup meat with bone,
8 cups cold water,
1 teaspoon salt,
2 medium beets, diced,
1 medium onion, chopped,
1 small stalk celery, diced,
1/2 small carrot, diced,
2 cups shredded cabbage,
1/2 cup tomato juice,
Chopped parsley,
1/4 cup more or less to taste lemon juice,
1/2 clove garlic, crushed, if desired,
Salt and pepper,
2 tablespoons sugar if desired to taste.

Cover the meat with the water, add the salt, bring slowly to a boil, and skim. Cover and simmer for about 1 hour. Add the vegetables and continue simmering for another hour. Pour in the tomato juice. Use enough lemon juice to get the desired tartness. The garlic may or may not be added.

Season to taste with salt and pepper. Bring to a boil. If time permits, let the borsch stand for a while to blend the flavors. Strain through a
sieve. Serve the clear borsch hot or cold. For a cold borsch, chill it thoroughly and remove all the fat.