Follow these steps for perfect results
baby beets
canned
vegetable broth
sour cream
fresh lemon juice
white sugar
salt
to taste
sour cream
for garnish
Place beets and their juices, vegetable broth, 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 for at least 3 hours or overnight.
Whisk borscht.
Spoon 3 to 4 teaspoons into each shooter glass.
Top each shooter with about 1/2 teaspoon of sour cream.
Expert advice for the best results
Adjust sugar and lemon juice to taste for desired sweetness and sourness.
Garnish with fresh dill for added flavor.
Everything you need to know before you start
5 minutes
Can be made a day ahead
Serve in small shooter glasses, garnished with a dollop of sour cream and a sprig of dill.
Serve chilled as an appetizer.
Garnish with dill or parsley.
Serve with rye bread croutons.
The acidity of the wine complements the sweetness and sourness of the borscht.
Provides a refreshing contrast to the rich soup.
Discover the story behind this recipe
Traditional beet soup, often served during holidays.
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