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Old World Borsch Salad

chef.jackson's picture
Ingredients
  Potatoes 1 Pound, drained
  Instant beef broth 1 Cup (16 tbs)
  Canned beets 1 Pound, drained
  French dressing 2 Tablespoon
  Shredded cabbage 1 Pound
  Celery 1⁄2 Cup (8 tbs), sliced (1 Can)
  Onion 1 Small, diced (1 Can)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dairy sour cream 8 Ounce
  Corned beef 1⁄2 Pound, cut into thin strips (1 Can)
  Lettuce 4
  Caraway seeds 1 Tablespoon
Directions

MAKING
1. In a small saucepan cover potatoes with beef broth or bouillon cube in water and heat to boil. Remove from heat and cool in broth while mixing rest of salad.
2. In a small bowl, season beets with French dressing and chill.
3. In another large bowl mix cabbage, celery, onion, sugar, salt and pepper and chill for about 30 minutes.
4. Drain cabbage and potatoes and fold 1/4 cup of the sour cream into cabbage.
5. In a lettuce-lined large bowl arrange with potatoes, beets and corned beef in separate mounds.

SERVING
6. Into a lettuce cup spoon remaining sour cream, sprinkle with caraway seeds and set in center.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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