Molded Borsch

1 Envelope unflavored gelatin

3/4 c Cold water

1 cn Campbells consomme

1 cn Red beets, diced 8 oz.

1 tb Lemon juice

2 tb Thinly sliced green onion

1 c Sour cream

In saucepan, sprinkle gelatin on cold water to soften. Place over low heat, stirring until gelatin is dissolved. Remove from heat; stir in consomme, liquid from beets and lemon juice. Chill until slightly thickened. Fold in beets and 1 tablespoon onion. Pour into 4 cup ring mold; chill until firm. Unmold on lettuce. Fill center of mold with sour cream, garnish with remaining onion. Randy Rigg