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Jellied Beet Borscht

Type: Meat, Vegetables
Courses: Soup
Serves: 12 people

Recipe Ingredients

3/4 lb 340g / 11ozBeets
1 tablespoon 15mlBeef bouillon granules
1 1/2 cups 355mlWater
2   Unflavored
2 tablespoons 30mlLemon juice
2 tablespoons 30mlCider vinegar
1 1/2 cups 355mlShredded cabbage
1/3 cup 48g / 1.7ozChopped cucumber
1/4 cup 23g / 0.8ozMinced fresh dill
2 tablespoons 30mlFinely chopped green onions
1 tablespoon 15mlPrepared horseradish

Recipe 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 low heat, stirring 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.

Southern Living


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