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 Details
Prep Time: 20 mins
Cook Time: Not available
Total Time: 3 hrs 20 mins
Servings: 30
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
Steps
- 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.
- Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
- Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.
