Ukrainian chilled clear borsch

1 lb soup meat with bone
8 cups cold water
1 tsp salt
2 md beets, diced
1 md onion, chopped
1 sm stalk celery, diced
1/2 sm carrot, diced
2 cups shredded cabbage
1/2 cup tomato juice
Chopped parsley, to taste
1/4 cup lemon juice (more or less to taste)
1/2 clove garlic, crushed (optional)
Salt and pepper, to taste
2 tbsp sugar, to taste (optional)

Cover the meat with the water, add the salt, bring slowly to a boil, and skim. Cover and simmer for about 1 hour. Add the vegetables and continue simmering for another hour. Pour in the tomato juice. Use enough lemon juice to get the desired tartness. The garlic may or may not be added. Season to taste with salt and pepper. Bring to a boil. If time permits, let the borsch stand for a while to blend the flavors. Strain through a sieve. Serve the clear borsch hot or cold. For a cold borsch, chill it thoroughly and remove all the fat.