Jellied Beet Borscht Recipe - Cooking Index
Jellied Beet Borscht Recipe - Cooking Index
| 3/4 lb | Beets | |
| 1 tablespoon | Beef bouillon granules | |
| 1 1/2 cups | Water | |
| 2 x | Unflavored | |
| Gelatin | ||
| 2 tablespoons | Lemon juice | |
| 2 tablespoons | Cider vinegar | |
| 1 1/2 cups | Shredded cabbage | |
| 1/3 cup | Chopped cucumber | |
| 1/4 cup | Minced fresh dill | |
| 2 tablespoons | Finely chopped green onions | |
| 1 tablespoon | 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 low heat, stirring 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 spoon into a 6 cup mold coated with cooking spray. Chill until firm.
Source:
Southern Living
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