Molded Borsch

This molded borsch takes the flavors of classic beet soup and sets them into a shimmering gelatin ring. It’s a cold appetizer from the era when aspics and molded salads were the height of entertaining, and honestly, it deserves a comeback.

Unflavored gelatin dissolved in beet liquid and consomme creates a deeply colored, savory jelly that suspends the diced beets in place. Lemon juice adds the bright acidity you’d find in a traditional borsch, keeping it from tasting one-dimensionally sweet.

The timing on the chill matters. You need the gelatin “slightly thickened” before folding in the beets and scallion, or everything sinks to the bottom. Too thin and the beets settle; too firm and you can’t fold anything in without breaking the gel. It should have the consistency of unbeaten egg whites when the beets go in.

Unmold onto a bed of lettuce and fill the center ring with a generous mound of sour cream. Slice the remaining scallions paper-thin for garnish.

Chef Tips

• Sprinkle gelatin over cold water, not hot. Hot water causes clumping and uneven dissolving.
• Let the gelatin mixture chill until it reaches a syrupy, slightly thickened consistency before adding the beets. Check every 15 minutes so you don’t miss the window.
• To unmold cleanly, dip the mold briefly in warm (not hot) water for a few seconds, then invert onto the serving plate.
• Use the beet liquid from the can. It’s concentrated beet flavor that colors and seasons the gelatin all at once.

Variations

• Add a teaspoon of prepared horseradish to the gelatin mixture for a sharper, more traditional borsch flavor.
• Use Greek yogurt instead of sour cream for a tangier, lighter center.
• Set the borsch in individual ramekins instead of a ring mold for a more modern plated presentation.