Jellied Beet

Jellied Beet - Russian Appetizer Recipe

How to Cook & Prepare Jellied Beet:

Single, cut and soak the lip and feet in cold water for 3 or 4 hours. Scrub with a brush and rinse in clean water. Add water until it is 8 or 10 cm above the meat. For each kilogram of meat and bones add 1 or 2 carrots, an onion, parsley. Cover and cook over low heat for 6 to 7 hours or until the meat easily comes away from the bone. Skim all the fat. Bone the meat and put it through the meat mincer; combine with the strained stock. Add a bay leaf and a dash of pepper, salt to taste, and bring to the boil. Add one crushed button of garlic. Pour into the mould. Sliced hard-cooked eggs may be added after pouring 1/3 the aspic.After the aspic sets, add another layer of sliced eggs, cover with more aspic and jell. Before serving, unmould and garnish fwith parsley leaves, sliced cucumbers, plain or red cabbage salad. Pass a sauce of horseradish and vinegar or hourseradish and sour cream and mustard

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