Sweet and Sour Borscht Shooters

Sweet and Sour Borscht Shooters

1 Review 1 Pic
  • Prep

    20 m
  • Ready In

    3 h 20 m
Lillian Julow
Recipe by  Lillian Julow

“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.”

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Ingredients

Adjust Servings

Original recipe yields 30 shooters

Directions

  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.

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Review (1)

Rate This Recipe
lovestohost
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lovestohost

Delicious! These will be a dinner party soup course staple at the LTH house. I love that they are makeaheadable and delicious, to boot. I enjoy the shooter presentation and am looking forward to trying the next round w/a little vodka. THANKS for the recipe, Lillian Julow!

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 32 cal
  • 2%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 4.9 g
  • 2%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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