Cooking Index - Cooking Recipes & IdeasJellied Beet Borscht Recipe - Cooking Index

Jellied Beet Borscht

Cuisine: Russian
Type: Meat
Courses: Main Course, 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 and 1 inch of stem on beets. Scrub with vegetable brush. Place beets in a saucepan; cover with water and bring to a boil. Cover, reduce heat and simmer 35 to 40 minutes Or until tender. Drain, reserving 2 cup Liquid. Rinse beets under cold water and drain again.

Trim off beet roots and stems, and rub off skins; shred beets and set aside. Combine beef granules and water in a medium saucepan. Sprinkle gelatin over bouillon; let stand 1 minutes Cook over low heat, stirring constantly until gelatin dissolves. Stir in reserved liquid, lemon juice and vinegar.

Chill 1 1/2 hours or until the consistency of unbeaten egg whites. Combine reserved beets, cabbage, cucumber, dill, green onions and horseradish in medium bowl.

Stir in gelatin and spoon into a 6 cup mold coated with cooking spray. Chill until firm.

Ladies Home Journal


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.