Borscht Parfait

New Kosher Cookbook by Beth El Women’s League, p. 39

2 envelopes gelatin

¼ c. cold water

Juice of ½ lemon

1 Tbsp. onion juice

1 Tbsp. finely chopped onion

1 tsp fresh dill, chopped

2 dashes hot pepper sauce

Few drops red food coloring

1 qt. borsht

DRESSING:

½ c. sour cream

1 Tbsp. lemon juice

1 tsp. white wine vinegar

¼ tsp. garlic salt

1/8 tsp. seasoned salt

2 dashes hot pepper sauce

This seemed like the appropriate brand for this recipe.

Soften gelatin in cold water. Dissolve in hot borscht. Cool slightly and add balance of top ingredients. Pour into 2 refrigerator trays and chill in refrigerator until firm. 

Yep. That's weird.

Cut chilled borscht into cubes and arrange in parfait glasses with dressing mixture. Top with dressing and fresh dill.

The dressing is objectively tasty, though.

I think this is what the recipe wanted me to do? I wasn't quite clear. I also couldn't find fresh dill but honestly I think that might have been overkill.

My Rating: 2/5? "I sincerely don't know how to judge this. It's just such a strange thing to make. The gelatin and the dressing do actually fit together, but the fit is SUCH a strange overall flavor. I'd imagine that when mid-century Jello monstrosities were popular this was considered haute cuisine, but the only person in our house who really got on board with it was the toddler."