Categories: Soups/stews, Beef 
      Yield: 12 servings 
  
    3/4 lb Beets                               2 tb Cider Vinegar 
      1 tb Beef Bouillon Granules          1 1/2 c  Shredded Cabbage 
  1 1/2 c  Water                             1/3 c  Chopped Cucumber 
      2    Envelopes Unflavored              1/4 c  Minced Fresh Dill 
           Gelatin                             2 tb Finely Chopped Green Onions 
      2 tb Lemon Juice                         1 tb Prepared Horseradish 
  
  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.