Beet And Meat Soup - cooking recipe

Ingredients

2 lb. each beef knuckles and marrow bones
2 lb. chuck, trimmed and cut into 3-inch cubes
4 large beets, scrubbed and trimmed
8 c. cold water
2 stalks celery
1 carrot
1 onion
1 Tbsp. salt
1 bay leaf
1/4 c. lemon juice
1 Tbsp. sugar
salt, to taste
pepper, to taste

Preparation

In a stainless steel or enameled kettle, cover beef knuckles and marrow bones, chuck, beets and cold water.
Bring the water to a boil, skim the froth as it rises to the surface, and add celery, carrot, onion (all cut into 1-inch pieces), salt and bay leaf. Bring the water to a boil and simmer the mixture, covered, for 45 minutes.