Sweet And Sour Borscht Shooters - cooking recipe

Ingredients

2 (15 ounce) cans whole baby beets
3/4 cup vegetable broth, or more if needed
1/2 cup sour cream
1/3 cup fresh lemon juice
1/3 cup white sugar
salt to taste
5 tablespoons sour cream, or as desired

Preparation

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.