Jellied Beet Borscht

• 3/4 pound beets
• 1 tablespoon beef bouillon granules
• 1 1/2 cups water
• 2 envelopes gelatin, unflavored unflavored
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 1/2 cups cabbage shredded
• 13 cup cucumbers chopped
• 1/4 cup dill weed minced fresh
• 2 tablespoons scallions, spring or green onions finely chopped
• 1 tablespoon horseradish

1. Leave root and 1 inch of stem on beets.
2. Scrub with vegetable brush.
3. Place beets in a saucepan; cover with water and bring to a boil.
4. Cover, reduce heat and simmer 35 to 40 min.
5. or until tender.
6. Drain, reserving 2 cup liquid.
7. Rinse beets under cold water and drain again.
8. Trim off beet roots and stems, and rub off skins; shred beets and set aside.
9. Combine beef granules and water in a medium saucepan.
10. Sprinkle gelatin over bouillon; let stand 1 min.
11. Cook over low heat, stirring constantly until gelatin dissolves.
12. Stir in reserved liquid, lemon juice and vinegar.
13. Chill 1 1/2 hours or until the consistency of unbeaten egg whites.
14. Combine reserved beets, cabbage, cucumber, dill, green onions and horseradish in medium bowl.
15. Stir in gelatin and spoon into a 6 cup mold coated with cooking spray.
16. Chill until firm.

beets, beef bouillon granules, water, gelatin, lemon juice, apple cider vinegar, cabbage, cucumbers, dill, scallions, horseradish

Taken from recipeland.com/recipe/v/jellied-beet-borscht-39340 (may not work)