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Sweet and Sour Borscht Shooters Recipe

Recipe by: Lillian Julow

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In3 h 20 m
  • 1Place 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.
  • 2Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
  • 3Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.
Ingredients
  • 30 servings
  • 32 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    32
    2%
  • Fat:
    1.4
    2%
  • Carbs:
    4.9
    2%
  • Protein:
    0.5
    < 1%
  • Cholesterol:
    3
    < 1%

Based on a 2,000 calorie diet

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