| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups/stews, Beef |
12 |
Servings |
INGREDIENTS
| 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 |
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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