Sweet and Sour Borscht Shooters

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 32 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.

Step 3

Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.