Jellied Beet Borscht

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.