Jellied beet borscht

Yield: 12 servings

Measure Ingredient
¾ pounds Beets
1 tablespoon Beef Bouillon Granules
1½ cup Water
2 Envelopes Unflavored
Gelatin
2 tablespoons Lemon Juice
2 tablespoons Cider Vinegar
1½ cup Shredded Cabbage
⅓ cup Chopped Cucumber
¼ cup Minced Fresh Dill
2 tablespoons Finely Chopped Green Onions
1 tablespoon Prepared Horseradish

Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush.

Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1½ Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm.

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