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Jellied Beet Borscht

Recipe name:
Jellied Beet Borscht

Recipe category:
Beef

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Recipe detials:

3/4 lb Beets 1 tb Bouillon Granules 1 1/2 c Water 2 Envelopes Unflavored Gelatin 2 tb Lemon Juice 2 tb Cider Vinegar 1 1/2 c Shredded Cabbage 1/3 c Chopped Cucumber 1/4 c Minced Fresh Dill 2 tb Finely Chopped Green Onions 1 tb 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 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 1 1/2 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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Jellied Beet Borscht

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