2 tsp. salad oil
1 c. chopped onions
6 c. beef broth
2 lbs. beef shank bones
1/2 c. uncooked barley
1 1/2 tsp. salt
1/4 tsp. black pepper
12 oz. fresh mushrooms
2 c. peeled and diced potatoes
1 (16 oz.) whole, crushed canned tomatoes
2 c. water
1/4 lb. fresh green beans, cut to 1-inch pieces
1 tbsp. paprika
1 1/2 tsp. dill weed
1 tsp. lemon juice

In a large saucepan heat oil until hot. Add onions; saute until tender, about 3 minutes. Add beef broth, beef bones, barley, salt, and black pepper; bring to a boil. Reduce heat and simmer, covered until meat is slightly undercooked, about 1 hour. Rinse, pat dry, and slice mushrooms (makes about 4 cups); set aside.

Remove bones from soup. Skim fat from soup. Trim off meat from bones and cut into 1-inch pieces. Return meat to saucepan; discard bones. Add potatoes, tomatoes, water, green beans, paprika, dill weed, and reserved mushrooms; return to boil.

Reduce heat and simmer, covered 20 minutes. Add lemon juice, continue to simmer, covered, until vegetables are tender, about 10 minutes. Yield 8 cups.