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Sweet and Sour Borscht Shooters

4

200 min

Sweet and Sour Borscht Shooters

Sweet and Sour Borscht Shooters Photo 1

Time

200 min

Serving

30 persons

Calories

32

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
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

Sweet and Sour Borscht Shooters Photo 21
Sweet and Sour Borscht Shooters Photo 32
Sweet and Sour Borscht Shooters Photo 43
  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.
    Sweet and Sour Borscht Shooters Photo 2
  2. Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
    Sweet and Sour Borscht Shooters Photo 3
  3. Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.
    Sweet and Sour Borscht Shooters Photo 4

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