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Sweet and Sour Borscht Shooters
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Prep Time:
20 minutes
Total Time:
200 minutes
Velvety beet puree shooter garnished with a dollop of tangy sour cream, perfect for any season as an elegant appetizer.
Ingredients:
  • 2 (15 ounce) cans whole baby beets
  • 0.75 cup vegetable broth, or more if needed
  • 0.5 cup sour cream
  • 0.33333334326744 cup fresh lemon juice
  • 0.33333334326744 cup white sugar
  • salt to taste
  • 5 tablespoons sour cream, or as desired
Instructions:
  • In a blender, combine beets with their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar. Blend until velvety smooth. If desired, adjust consistency by adding more vegetable broth. Season with salt to taste.
  • Pour the borscht into a bowl, cover it, and let it chill for at least 3 hours or overnight.
  • Gently mix borscht, then spoon 3 to 4 teaspoons into each shooter. Finish by adding about 1/2 teaspoon of sour cream on top of each shooter.

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