| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 x ca. 450 g | Beets |
| 1 Esslöffel | Beef Bouillon Granules |
| 1 1/2 Tasse | water |
| 2 | Envelopes Unflavored |
| | Gelatin |
| 2 Esslöffel | lemon juice |
| 2 Esslöffel | cider vinegar |
| 1 1/2 Tasse | cabbage shredded |
| 1/3 Tasse | cucumber chopped |
| 1/4 Tasse | dill minced, fresh |
| 2 Esslöffel | green onions finely chopped |
| 1 Esslöffel | horseradish prepared |
|
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 1/2 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.
|
|
Anmerkungen zum Rezept:
keine |
