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Receta Jellied Beet Borscht
by Global Cookbook

Jellied Beet Borscht
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Ingredientes

  • 3/4 lb Beets
  • 1 Tbsp. Beef Bouillon Granules
  • 1 1/2 c. Water
  • 2 env Unflavored Gelatin
  • 2 Tbsp. Lemon Juice
  • 2 Tbsp. Cider Vinegar
  • 1 1/2 c. Shredded Cabbage
  • 1/3 c. Minced Cucumber
  • 1/4 c. Chopped Fresh Dill
  • 2 Tbsp. Finely Minced Green Onions
  • 1 Tbsp. Prepared Horseradish

Direcciones

  1. 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 Minutes. Or possibly Till Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cool 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 Minutes. Cook Over Lowheat, Stirrng Constantly Till Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Refrigerate1 1/2 Hrs Or possibly Till 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 C. Mold Coated With Cooking Spray. RefrigerateTill Hard.