This is my favourite soup. It's my friend Judy's mothers recipe. I have changed it slightly to accommodate my family's taste. This is very easy to make and keeps well.
After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
Remove meat from pot and shred with fork.
Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
Season with salt and pepper, add lemon juice and sugar to taste.
Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.