Country Borsch

In large covered saucepan, simmer meat in broth and water for 45 minutes or until tender.

Stir in salt, onion, beets, potato, carrot and celery; cover and simmer 15 minutes more or until vegetables are tender.

Stir in cabbage; cook until just tender. Combine flour and lemon juice; slowly add to soup.

Stir in remaining ingredients, except sour cream and croutons.

Cook, stirring occasionally until mixture thickens.

Serve hot, garnished with sour cream and croutons.