- 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
- 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.
10/18/2019
recipepes.com
sweet and sour borscht shooters, recipe
PT15M
PT1H
5
455 calories