Jellied Beet Borscht

JELLIED BEET BORSCHT

12 Preparation Time :

Categories : Beef

Amount Measure Ingredient -- Preparation Method -- -- --

3/4 lb Beets

1 tb Beef 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

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 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. - - - - - - - - - - - - - - - - - -