Sweet and Sour Borscht Shooters |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
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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 (15 ounce) cans whole baby beets |
3/4 cup vegetable broth, or more if needed |
1/2 cup sour cream |
1/3 cup fresh lemon juice |
1/3 cup white sugar |
salt to taste |
5 tablespoons sour cream, or as desired |
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.
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