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  Recipe Home » Soups » Jellied Beet Borscht
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  Jellied Beet Borscht
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 252
Ingredients:
3/4 lb Beets
1 tbsp Beef Bouillon Granules
1 1/2 cup Water
2 Envelopes Unflavored
Gelatin
2 tbsp Lemon Juice
2 tbsp Cider Vinegar
1 1/2 cup Shredded Cabbage
1/3 cup Chopped Cucumber
1/4 cup Minced Fresh Dill
2 tbsp Finely Chopped Green Onions
1 tbsp Prepared Horseradish
Instructions:
Leave Root & 1 Inch 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 Min. 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 Min. Cook Over Lowheat, 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 Spooninto A 6 Cup
Mold Coated With Cooking Spray. Chill Until Firm.
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