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Old World Borscht Salad

Chef.at.Home's picture
Ingredients
  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
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dairy sour cream 8 Ounce (1 Carton)
  Cooked corned beef 1⁄2 Pound, cut into thin strips
  Lettuce 1
  Caraway seeds 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Beef
Preparation Time: 
5 Minutes

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