'4 small beetroot'
'4 cups of cold water'
'1 onion, sliced into rings'
'to taste salt'
'1 tablespoon of unsalted gelatin'
'1/4 cup of cold water'
'2 cups of de-glazed beef broth'
'1/4 cup of finely chopped cabbage'
'1/4 cup of finely chopped celery'
'2 tablespoons of freshly squeezed lemon juice'
'1/2 teaspoon of grated ginger'
'1/2 cup of sour cream'
'1/4 cup of peeled and grated cucumber (seeds removed)'
'to taste salt and black pepper'
'4 small beetroot'
'4 cups of cold water'
'1 onion, sliced into rings'
'to taste salt'
'1 tablespoon of unsalted gelatin'
'1/4 cup of cold water'
'2 cups of de-glazed beef broth'
'1/4 cup of finely chopped cabbage'
'1/4 cup of finely chopped celery'
'2 tablespoons of freshly squeezed lemon juice'
'1/2 teaspoon of grated ginger'
'1/2 cup of sour cream'
'1/4 cup of peeled and grated cucumber (seeds removed)'
'to taste salt and black pepper'
'Boil the beetroot in water with onion and salt to taste.'
'Drain and reserve 1 cup of the cooking liquid.'
'Peel and grate the beetroot.'
'Soak the gelatin in 1/4 cup of cold water.'
'In a pot, mix the beef broth with the reserved cooking liquid, cabbage, celery, salt, and black pepper to taste.'
'Let it simmer for 10 minutes.'
'Remove from heat and stir in the softened gelatin.'
'Add the beetroot, lemon juice, and ginger
Stir well.'
'Pour into a bowl, let it cool, and refrigerate until it thickens.'
'Use a fork to mix well and divide into individual portions.'
'Mix the sour cream with grated cucumber (well-drained) and season with salt and black pepper to taste.'
'Spoon a portion of the mixture onto each serving
Serve chilled or at room temperature for 6 hours.'
