Jellied beet borscht
12 servings
Ingredients
| Quantity | 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 |
Directions
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.