Beef Borscht

2 pounds BEEF RIB FLANKEN
cut 1 inch thick
1 16 ounce can crushed tomatoes in puree
2 cups water
1 carrot, cut into quarters
1 stalk celery, cut into quarters
1 small onion, cut into quarters
1 beef bouillon cube
1/4 teaspoon pepper
1 16 ounce can whole beets, undrained
1 cup shredded cabbage
1 large carrot, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon white vinegar

Combine beef rib flanken, tomatoes, water, quartered carrot, celery, onion, bouillon cube and pepper in large soup pot. Bring to a boil; reduce heat. Cover tightly and simmer 2 hours, stirring occasionally. Remove ribs. Cut beef from bone and cut into small pieces. Remove carrot, celery and onion and puree. Skim and discard fat from broth. Return beef pieces and pureed vegetables to broth. Cut beets into 1/4 inch strips. Add to soup with liquid, shredded cabbage and sliced carrots. Cover and simmer 30 minutes or until vegetables are tender. Just before serving, stir in lemon juice and vinegar. Makes 4 servings.

NUTRIENT DATA PER SERVING
416 calories, 37 g. protein; 20 g. total fat; 22 g. carbohydrate; 6 mg. iron; 841 mg. sodium; 107 mg. cholesterol