Old World Borscht Salad
|Canned small whole potatoes||1 Pound, drained (1 Can)|
|Instant beef broth/1 beef-bouillon cube||1 Tablespoon (1 Envelope)|
|Water||1⁄4 Cup (4 tbs)|
|Canned small whole beets||1 Pound, drained (1 Can)|
|Bottled french dressing||2 Tablespoon|
|Finely shredded cabbage||4 Cup (64 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Small, diced|
|Dairy sour cream||8 Ounce (1 Carton)|
|Cooked corned beef||1⁄2 Pound, cut into thin strips|
|Caraway seeds||1 Tablespoon|
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.