Molded Borsch

This elegant Molded Borsch is a refreshing departure from traditional hot soups, offering a beautiful presentation and a unique texture. The deep red beet jelly provides a sweet and earthy base, beautifully contrasted by the tangy richness of a sour cream center. It is an ideal make-ahead appetizer or side dish for potlucks and holiday tables. The combination of gelatin, consomme, and fresh lemon juice creates a delicate, translucent matrix that holds the diced beets and green onions. Serve it chilled on a bed of crisp lettuce for a visually stunning dish that delights both the eyes and the palate. Its cool, creamy, and slightly acidic profile makes it a perfect palate cleanser or light starter.

Cuisine: Latin American

Courses: Soups

Difficulty: Intermediate

Servings: 2

Calories: 245.4

Dietary: Gluten-free

Description

This elegant Molded Borsch is a refreshing departure from traditional hot soups, offering a beautiful presentation and a unique texture. The deep red beet jelly provides a sweet and earthy base, beautifully contrasted by the tangy richness of a sour cream center. It is an ideal make-ahead appetizer or side dish for potlucks and holiday tables. The combination of gelatin, consomme, and fresh lemon juice creates a delicate, translucent matrix that holds the diced beets and green onions. Serve it chilled on a bed of crisp lettuce for a visually stunning dish that delights both the eyes and the palate. Its cool, creamy, and slightly acidic profile makes it a perfect palate cleanser or light starter.

Ingredients

1 Envelope Unflavored gelatin
3/4 cup Cold water
1 can Campbells consomme
1 can Red beets, diced 8 oz.
1 tablespoon Lemon juice
2 tablespoon Thinly sliced green onion
1 cup Sour cream

Directions

1
In a small saucepan, sprinkle the unflavored gelatin over the cold water and let stand for 5 minutes to soften.
2
Place the saucepan over low heat, stirring constantly until the gelatin is completely dissolved.
3
Remove the saucepan from the heat and stir in the consomme, the liquid drained from the canned beets, and the lemon juice.
4
Refrigerate the mixture, stirring occasionally, until it is slightly thickened and resembles a soft gel (about 30-45 minutes).
5
Fold the diced beets and 1 tablespoon of the thinly sliced green onion into the thickened gelatin mixture.
6
Pour the mixture into a 4-cup ring mold and refrigerate until firm and set, approximately 3 to 4 hours.
7
To unmold, dip the bottom of the mold briefly in warm water, then invert onto a bed of lettuce leaves on a serving platter.
8
Fill the center of the molded borsch with sour cream and garnish with the remaining 1 tablespoon of sliced green onion.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 245.4kcal

% Daily Value *
Total Fat 11.9g19%
Saturated Fat 7.3g37%
Cholesterol 31.8mg11%
Sodium 121.7mg6%
Total Carbohydrate 13.3g5%
Dietary Fiber 2.9g12%
Sugars 10.0g
Protein 27.6g56%

* 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

Ensure the gelatin mixture is only slightly thickened before adding the beets; if it sets completely, the beets will not distribute evenly.

For best results, use a ring mold that holds approximately 4 cups. Line the mold with plastic wrap for easier unmolding if desired.

This dish is best served chilled. It can be prepared up to 24 hours in advance.

Keywords: beets, borsch, chilled, consomme, gelatin, green onion, jelly, lemon, molded, salad, sour cream, vegetarian, appetizer, make-ahead

Read it online: https://www.chefs-mate.com/recipe/molded-borsch/