Molded Borsch
Yield
2 servingsPrep
30 minCook
10 minReady
160 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ¾ | cup |
water
cold |
|
| 1 | can |
consomme
|
* |
| 8 | ounces |
beets
red, diced |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
scallions, spring or green onions
thinly sliced |
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 177 | ml |
water
cold |
|
| 1 | can |
consomme
|
* |
| 231.2 | ml/g |
beets
red, diced |
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
scallions, spring or green onions
thinly sliced |
|
| 237 | 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.
