This uses prepared store bought borscht. I'm not a borscht fan but I have relatives who are! I took this from a 1963 ORT cookbook but haven't tried it yet.

Ingredients

6 serv.

(32 ounce) jar borscht1 jar
(3 ounce) box Jello gelatin, any red flavor↗1 box
tablespoons sour cream↗3 tablespoons

Step-by-step instructions

1
Drain borscht through a strainer and reserve the solids and the liquids.
2
Heat 2 cups of the liquid and dissolve the jello in it.
3
Chill this for 2 hours until slightly thickened.
4
Beat in the sour cream and add the solids (shredded beets).
5
Put into a jello mold and chill until hardened and ready to serve.

Source: food.com

Original recipe ↗

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