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 env Unflavored gelatin
2 tb Lemon juice
2 tb Cider vinegar
1 1/2 c Cabbage -- shredded
1/3 c Cucumber -- chopped
1/4 c Fresh dill -- minced
2 tb Green onions -- finely chopped
1 tb Prepared horseradish
Leave root & 1" 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 minutes 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 minute. Cook over low
heat, 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 spoon into a 6 cup mold coated with cooking
spray. Chill until firm.
