2 lbs. beef shank soup bones
5 c. hot water
1/2 c. fresh or frozen chopped onions
3 1/2 tsp. salt
1 1/2 lbs. beets, peeled & shredded
1 tbsp. sugar
1 tbsp. lemon juice
1 tsp. grated lemon peel

About 1 hour before serving: In 4 quart saucepan over high heat; heat bones, hot water, onions, salt and pepper to boiling. Reduce heat to low; cover and simmer 30 minutes. Add shredded beets, sugar, lemon juice and lemon peel. Increase heat to high; heat to boiling. Reduce heat to simmer, about 30 minutes or until beets are tender. Discard bones. Skim any fat from surface of soup. Makes about 6 1/2 cups or 6 servings.