Recipe - Jellied Beet Borscht

Three fourths pound Beets
1 tablespoon Beef Bouillon Granules
1 One half cup Water
2 Envelopes Unflavored
Gelatin
2 tablespoon Lemon Juice
2 tablespoon Cider Vinegar
1 One half cup Shredded Cabbage
1/3 cup Chopped Cucumber
One fourth cup Minced Fresh Dill
2 tablespoon Finely Chopped Green Onions
1 tablespoon 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 One half 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.