*  Exported from  MasterCook  *

                           Jellied Beet Borscht

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   lb           Beets
   1       tb           Beef bouillon granules
   1 1/2   c            Water
   2       env          Unflavored gelatin
   2       tb           Lemon juice
   2       tb           Cider vinegar
   1 1/2   c            Cabbage -- shredded
     1/3   c            Cucumber -- chopped
     1/4   c            Fresh dill -- minced
   2       tb           Green onions -- finely chopped
   1       tb           Prepared horseradish

  Leave root & 1" of stem on beets. Scrub with vegetable brush. Place
  beets in a saucepan; cover with water & bring to a boil. Cover,
  reduce heat & simmer 35 to 40 minutes or until tender. Drain,
  reserving 2 c liquid. Rinse beets under cold water & drain again.
  Trim off beet roots & stems, & rub off skins; shred beets & set
  aside. Combine beef granules & water in a medium saucepan.
  Sprinkle gelatin over bouillon; let stand 1 minute. Cook over low
  heat, stirrng constantly until gelatin dissolves. Stir in reserved
  liquid, lemon juice & vinegar. Chill 1-1/2 hours or until the
  consistency of unbeaten egg whites. Combine reserved beets,
  cabbage, cucumber, dill, green onions & horseradish in medium bowl.
  Stir in gelatin and spoon into a 6 cup mold coated with cooking
  spray. Chill until firm.
 

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