Title: Molded Borsch
Categories: Soup
Yield: 2 Servings
| 1 | | Envelope unflavored gelatin |
| 3/4 | c | Cold water |
| 1 | cn | Campbells consomme |
| 1 | cn | Red beets, diced 8 oz. |
| 1 | tb | Lemon juice |
| 2 | tb | Thinly sliced green onion |
| 1 | c | 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