Sweet & Sour Borscht Shooters

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Lillian Julow 0

"This 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. "
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5 m 0 servings yields Approx. 30 shooters
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Original recipe yields 0 servings



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  1. Place beets and their juices in a blender. Add 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice and sugar. Blend until smooth, thinning if desired with more vegetable broth. Taste and add salt. Cover and chill at least 3 hours or overnight.
  2. Whisk borscht to blend it again and spoon 3 or 4 teaspoons into each shooter glass. Add a small dollop of sour cream on top.
  3. Note: Fix a trayful of shooters at once so people can just help themselves.