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Molded Borsch Recipe
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1 Envelope unflavored gelatin 3/4 c Cold water 1 cn Campbells consomme 1 cn Red beets, diced 8 oz. 1 tb Lemon juice 2 tb Thinly sliced green onion 1 c Sour cream In saucepan, sprinkle gelatin on cold water to soften. Place over low heat, stirring until gelatin is dissolved. Remove from heat; stir in consomme, liquid from beets and lemon juice. Chill until slightly thickened. Fold in beets and 1 tablespoon onion. Pour into 4 cup ring mold; chill until firm. Unmold on lettuce. Fill center of mold with sour cream, garnish with remaining onion. Randy Rigg
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