This is the classic sweet and sour summer beet soup served as a shooter any time of the year. You can add a little vodka to it if you like, but I usually leave it out. The piquant taste is enough for us. Fix a tray of shooters at once so people can just help themselves.
Ingredients
- 2 cans whole baby beets , 15 ounce
- 0.75 cups vegetable broth , or more if needed
- 0.5 cups sour cream
- 0.33 cups fresh lemon juice
- 0.33 cups white sugar
- salt to taste
- 5 tablespoons sour cream , or as desired
Instructions
-
1
Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
-
2
Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
-
3
Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.
Nutrition Facts
Per serving
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