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
- 2 (15 ounce) cans whole baby beets
- ¾ cup vegetable broth, or more if needed
- ½ cup sour cream
- 1/3 cup fresh lemon juice
- 1/3 cup white sugar
- salt to taste
- 5 tablespoons sour cream, or as desired
Directions
Step 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.
Step 2
Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
Step 3
Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 32 | |
% Daily Value * | |
Total Fat1g | 2% |
Saturated Fat1g | 4% |
Cholesterol3mg | 1% |
Sodium70mg | 3% |
Total Carbohydrate5g | 2% |
Dietary Fiber1g | 2% |
Total Sugars4g | |
Protein1g | |
Vitamin C3mg | 13% |
Calcium12mg | 1% |
Iron1mg | 3% |
Potassium54mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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