"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.
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.
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.
Note: Fix a trayful of shooters at once so people can just help themselves.