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
- whole baby beets: 2 cans (15 ounce cans)
- vegetable broth: 0.75 cup (if needed)
- sour cream: 0.5 cup
- lemon juice: 0.33333 cup (fresh)
- white sugar: 0.33333 cup
- salt: (to taste)
- sour cream: 5 Tbsp (or as desired)
Metric Conversion
Stages of cooking
-
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.
