*  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                    Envelopes Unflavored
                         Gelatin
    2       tb           Lemon Juice
    2       tb           Cider Vinegar
    1 1/2   c            Shredded Cabbage
      1/3   c            Chopped Cucumber
      1/4   c            Minced Fresh Dill
    2       tb           Finely Chopped Green Onions
    1       tb           Prepared Horseradish
 
   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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