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Sweet and Sour Borscht Shooters

Lillian Julow

"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."
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Ingredients

3 h 20 m servings 32 cals
Original recipe yields 30 servings (30 shooters)

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Directions

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  • Prep

  • Ready In

  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.
  2. Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
  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: 32 calories; 1.4 g fat; 4.9 g carbohydrates; 0.5 g protein; 3 mg cholesterol; 83 mg sodium. Full nutrition

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Reviews

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We made these for GS World Thinking Day to represent a food item from Russia. (Non-alcoholic of course.) I will admit that most of it ended up in the trash, but I think that was more of an indic...

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 ...