sweet and sour borscht shooters

sweet and sour borscht shooters
  • 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


  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.
  2. Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
  3. Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.

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

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