Jellied Beet Borscht
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
beets
|
|
| 1 | tablespoon |
beef bouillon granules
|
|
| 1 ½ | cups |
water
|
|
| 2 | envelopes |
gelatin, unflavored
unflavored |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 ½ | cups |
cabbage
shredded |
|
| ⅓ | cup |
cucumbers
chopped |
|
| ¼ | cup |
dill weed
minced fresh |
*
|
| 2 | tablespoons |
scallions, spring or green onions
finely chopped |
|
| 1 | tablespoon |
horseradish
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
beets
|
|
| 15 | ml |
beef bouillon granules
|
|
| 355 | ml |
water
|
|
| 2 | envelopes |
gelatin, unflavored
unflavored |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 355 | ml |
cabbage
shredded |
|
| 79 | ml |
cucumbers
chopped |
|
| 59 | ml |
dill weed
minced fresh |
*
|
| 3E+1 | ml |
scallions, spring or green onions
finely chopped |
|
| 15 | ml |
horseradish
|
|
Directions
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 cup 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 low heat, stirring constantly until gelatin dissolves.
Stir in reserved liquid, lemon juice and vinegar.
Chill 1½ 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 spoon into a 6 cup mold coated with cooking spray.
Chill until firm.
