1 pouch unflavoured gelatine
14 ounce can whole beets,drained, reserving 1 cup juice
1 cup beef broth
1 tablespoon lemon juice
1/2 cup sour cream
Preparation Instructions:
Sprinkle gelatine over reserved beet juice in medium saucepan. Place over low heat; stir constantly until gelatine is completely dissolved. Remove from heat, cover and process at high speed until smooth. Combine beet puree with gelatine mixture and lemon juice. Turn into clear glass bowl; chill until set. For elegant garnishing, spoon dollops of sour cream onto borscht and sprinkle with chives. Makes 6 to 8 servings.