Jellied Beet Borscht

12.11.2008 | Author: Cook | Posted in Soups
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Jellied Beet Borscht


Servings: 12
Ingredients: 

  • 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 and 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place
Beets in A Saucepan; Cover With Water and Bring To A Boil. Cover, Reduce Heat
and Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid.
Rinse Beets Under Cold Water and Drain Again. Trim Off Beet Roots and Stems, and
Rub Off Skins; Shred Beets and Set Aside. Combine Beef Granules and 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 and Vinegar. Chill 1 1/2 Hours OR Until The Consistency
Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber,
Dill,Green Onions and Horseradish in Medium Bowl. Stir in Gelatin And
Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm.





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