Beet Jelly Ring


Rate this Recipe: 

No votes yet


2 packages plain gelatin
2 bouillon cubes
1/4 cup cold water
2 cups boiling water
1 cup shredded cabbage
1 cup shredded beets
3 stalks celery, chopped fine
3 tablespoons lemon juice
2 tablespoons tarragon vinegar
1/2 teaspoon salt
few grains cayenne pepper
1 cup sour cream


Soak the gelatin in the cold water. Add the bouillon cubes and pour the hot water over, stirring till dissolved. Add the remaining ingredients, stirring the cream until completely blended. Pour into a ring mold or loaf pan and chill in the refrigerator until ready. To serve, unmold on a platter garnished with lettuce or watercress. If a ring mold is used, the center of the ring may be filled with well marinated sliced tomatoes and cucumbers or a meat mixture.

Cooking & Recipes


Serves 4-6

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter