Sweet and Sour Borscht Shooters recipe

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Ingredients

2 (15 ounce) cans whole baby beets
¾ cup vegetable broth, or more if needed
½ cup sour cream
⅓ cup fresh lemon juice
⅓ cup white sugar
salt to taste
5 tablespoons sour cream, or as desired

Nutrition Info

32.1 calories
carbohydrate: 4.9 g
cholesterol: 2.7 mg
fat: 1.4 g
fiber: 0.5 g
protein: 0.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 69.8 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

30 shooters

Recipe Note

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.

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