Jellied Beet Borscht

3/4 lb beets
1 tbsp beef bouillon granules
1 1/2 cups water
2 envelopes unflavored gelatin
2 tbsp lemon juice
2 tbsp cider vinegar
1 1/2 cups shredded cabbage
1/3 cup chopped cucumber
1/4 cup minced fresh dill
2 tbsp finely chopped green onions
1 tbsp prepared horseradish

Leave root and 1 inch of stem on beets. Scrub with vegetable brush. Place beets in a saucepan; cover with water and bring to a boil. Cover, reduce heat and simmer 35 to 40 minutes or until tender.

Drain, reserving 2 cups liquid. Rinse beets under cold water and drain again. Trim off beet roots and stems, and rub off skins; shred beets and set aside.

Combine beef granules and water in a medium saucepan. Sprinkle gelatin over bouillon; let stand 1 minute.

Cook over low heat, stirring constantly until gelatin dissolves.

Stir in reserved liquid, lemon juice and vinegar. Chill 1 1/2 hours or until the consistency of unbeaten egg whites.

Combine reserved beets, cabbage, cucumber, dill, green onions and horseradish in medium bowl. Stir in gelatin and spoon into a 6 cup mold coated with cooking spray. Chill until firm.

Servings: 12