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Jellied Beet Borscht

Jellied Beet Borscht recipe image
This Jellied Beet Borscht is a stunning presentation of Eastern European flavors, perfect for holiday tables or elegant brunches. Unlike traditional hot borscht, this dish sets into a firm, sliceable aspic that showcases the deep ruby color of the beets. The broth is enriched with beef bouillon and brightened with lemon juice and cider vinegar, creating a savory balance that complements the earthy sweetness of the beets. Inside the gel, you'll find crunchy cabbage, refreshing cucumber, and aromatic fresh dill, adding delightful textural contrast. Its a make-ahead favorite that tastes even better after chilling, allowing the flavors to meld. Serve chilled as a light starter or alongside heavier main courses for a refreshing, protein-rich bite that feels both nostalgic and sophisticated.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 46.0
Dietary: Gluten-free
Description
This Jellied Beet Borscht is a stunning presentation of Eastern European flavors, perfect for holiday tables or elegant brunches. Unlike traditional hot borscht, this dish sets into a firm, sliceable aspic that showcases the deep ruby color of the beets. The broth is enriched with beef bouillon and brightened with lemon juice and cider vinegar, creating a savory balance that complements the earthy sweetness of the beets. Inside the gel, you'll find crunchy cabbage, refreshing cucumber, and aromatic fresh dill, adding delightful textural contrast. Its a make-ahead favorite that tastes even better after chilling, allowing the flavors to meld. Serve chilled as a light starter or alongside heavier main courses for a refreshing, protein-rich bite that feels both nostalgic and sophisticated.
Ingredients
  • 3/4 pound Beets
  • 1 tablespoon Beef Bouillon Granules
  • 1 1/2 cup Water
  • 2 Envelopes Unflavored
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Cider Vinegar
  • 1 1/2 cups Shredded Cabbage
  • 1/3 cup Chopped Cucumber
  • 1/4 cup Minced Fresh Dill
  • 2 tablespoons Finely Chopped Green Onions
  • 1 tablespoon Prepared Horseradish
Directions
  1. 1
    Scrub beets thoroughly with a vegetable brush; leave the root and about 1 inch of stem intact to prevent bleeding.
  2. 2
    Place beets in a saucepan, cover with water, and bring to a boil.
  3. 3
    Cover, reduce heat, and simmer for 35 to 40 minutes, or until beets are tender when pierced with a fork.
  4. 4
    Drain beets, reserving 2 cups of the cooking liquid.
  5. 5
    Rinse beets under cold water to cool, then drain again.
  6. 6
    Trim off beet roots and stems, rub off skins, and shred the beets; set aside.
  7. 7
    In a medium saucepan, combine beef bouillon granules and 1 1/2 cups water.
  8. 8
    Sprinkle unflavored gelatin over the bouillon mixture and let stand for 1 minute to bloom.
  9. 9
    Cook over low heat, stirring constantly, until the gelatin is completely dissolved.
  10. 10
    Stir in the reserved beet cooking liquid, lemon juice, and cider vinegar.
  11. 11
    Chill the broth mixture for 1 1/2 hours, or until it reaches the consistency of unbeaten egg whites.
  12. 12
    In a medium bowl, combine the shredded beets, shredded cabbage, chopped cucumber, minced dill, green onions, and prepared horseradish.
  13. 13
    Fold the vegetable mixture into the semi-set gelatin broth.
  14. 14
    Spoon the mixture into a 6-cup mold coated with cooking spray.
  15. 15
    Refrigerate until firm, approximately 4 to 6 hours.
  16. 16
    Unmold onto a serving plate and slice to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 46.0kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 2.9mg1%
Sodium 64.0mg3%
Total Carbohydrate 8.2g3%
Dietary Fiber 2.4g10%
Sugars 5.8g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This dish can be made up to 2 days in advance. Keep refrigerated until serving.

Tip: For a clearer gelatin, strain the reserved beet liquid before adding it to the bouillon mixture.

Variation: Add diced hard-boiled eggs or grated carrots for extra color and protein.

Safety: Ensure the gelatin is fully dissolved before mixing with vegetables to prevent clumping.

Keywords: beef, beet, beets, borscht, cold soup, dill, gelatin, jellied, make ahead, appetizer, aspic, vegetable, chilled, preserved
Read it online: https://www.chefs-mate.com/recipe/jellied-beet-borscht/