Old World Borscht Salad Recipe
Ingredients
| Potatoes | 1 Can (10oz), drained | |
| 1 envelope instant beef broth Or 1 beef-bouillon cube Water | ||
| Beets | 1 Can (10oz), drained | |
| 2 tablespoons bottled French dressing | ||
| 4 cups finely shredded cabbage | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Onion | 1 Small, diced | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dairy sour cream | 1 Carton (1l) | |
| 1/2 pound cooked corned beef, cut into thin strips | ||
| Lettuce | ||
| Caraway seeds | ||
Directions
1. Combine potatoes with instant beef broth or bouillon cube in a small saucepan and add water to cover; bring to boiling. Remove from heat; cool potatoes in broth while mixing rest of salad.
2. Season beets with French dressing in a small bowl; chill.
3. Mix cabbage, celery, onion, sugar, salt and pepper in a large bowl; chill about 30 minutes.
4. Just before serving, drain cabbage mixture and potatoes. Fold 1/4 cup of the sour cream into cab- bage mixture; arrange with pota-
toes, beets and corned beef in separate mounds around the edge of a lettuce-lined large bowl. Spoon remaining sour cream into a lettuce cup; sprinkle with caraway seeds; set in center of bowl.
2. Season beets with French dressing in a small bowl; chill.
3. Mix cabbage, celery, onion, sugar, salt and pepper in a large bowl; chill about 30 minutes.
4. Just before serving, drain cabbage mixture and potatoes. Fold 1/4 cup of the sour cream into cab- bage mixture; arrange with pota-
toes, beets and corned beef in separate mounds around the edge of a lettuce-lined large bowl. Spoon remaining sour cream into a lettuce cup; sprinkle with caraway seeds; set in center of bowl.
Chef
