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JELLIED BEET BORSCHT

Category:    Soups
Yield:12 servings
 
    3/4 lb Beets                               2 tb Cider Vinegar
      1 tb Beef Bouillon Granules          1 1/2 c  Shredded Cabbage
  1 1/2 c  Water                             1/3 c  Chopped Cucumber
      2    Envelopes Unflavored              1/4 c  Minced Fresh Dill
           Gelatin                             2 tb Finely Chopped Green Onions
      2 tb Lemon Juice                         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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