“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.” - by Lillian Julow
Ingredients
Adjust Servings
Original recipe yields 30 shooters
Directions
- 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.
Nutrition
Amount Per Serving (30 total)
- Calories
- 32 cal
- 2%
- Fat
- 1.4 g
- 2%
- Carbs
- 4.9 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 try..." See moreing the next round w/a little vodka. THANKS for the recipe, Lillian Julow!"
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