Ingredients
30
30 servings
- •2 (15 ounce) cans whole baby beets
- •¾ cup vegetable broth, or more if needed
- •½ cup sour cream
- •⅓ cup fresh lemon juice
- •⅓ cup white sugar
- •salt to taste
- •5 tablespoons sour cream, or as desired
Instructions
- 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.
Nutritional Facts
Per 30 servings
- Calories: 32
- Carbohydrate: 5g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 4g
Related Recipes
Cold Russian Borscht
Vegetarian Borscht
Borscht with Meat
Borscht I
Sasha's Vegan Borscht
Family Borscht Recipe By Andrew
Omi's Borscht
Russian Cabbage Borscht
Beef and Beet Borscht
Sweet and Sour Beetroot
Summa Borscht
