Borsht Salad
2 cups borsht, including shredded beets, or canned beets coarsely strained
1 package lemon gelatin
3 T sour cream
ginger
hard cooked eggs
Heat 1 cup of the borsht and dissolve the gelatin in it. When it begins
to jell, add the rest of the borsht and a pinch of ginger. Fill a mold,
rinsed in cold water. Chill until firm. Unmold onto bed of shredded
lettuce. Garnish with sliced hard cooked eggs and sour cream. Serves
6
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