Molded borsch

Yield: 2 Servings

Measure Ingredient
1 \N 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

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

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