Molded borsch
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ¾ | cup | Cold water |
| 1 | can | Campbells consomme |
| 1 | can | Red beets, diced 8 oz. |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Thinly sliced green onion |
| 1 | cup | Sour cream |
Directions
In saucepan, sprinkle gelatin on cold water to soften. Place over low heat, stirring until gelatin is dissolved. Remove from heat; stir in consomme, liquid from beets and lemon juice. Chill until slightly thickened. Fold in beets and 1 tablespoon onion. Pour into 4 cup ring mold; chill until firm. Unmold on lettuce. Fill center of mold with sour cream, garnish with remaining onion. Randy Rigg