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Molded Borsch

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Submitted by deoliver01

YIELD

2 servings

PREP

30 min

COOK

10 min

READY

160 min

Ingredients

1 1
ENVELOPE ENVELOPE GELATIN, UNFLAVORED
unflavored
¾ 177
CUP ML WATER
cold
1 1
CAN CAN CONSOMME *
8 231.2
OUNCES ML/G BEETS
red, diced
1 15
TABLESPOON ML LEMON JUICE
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
1 237
CUP ML SOUR CREAM

Directions

In saucepan, sprinkle gelatin on cold water to soften.

Place over low heat, stirring until gelatin is dissolved.

Remove from heat; stir in consomme, liquid from beets and lemon juice.

Chill until slightly thickened.

Fold in beets and 1 tablespoon onion.

Pour into 4 cup ring mold; chill until firm.

Unmold on lettuce.

Fill center of mold with sour cream, garnish with remaining onion.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 278 78% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 103mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 15g
Vitamin A 16% Vitamin C 12%
Calcium 15% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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