Title: Jellied Beet Borscht
Categories: Soup Beef
Yield: 12 Servings
| 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
& 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 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.