Gingered Borscht "Stots" |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 32 each | |||||||||
| INGREDIENTS: | ||
| 2 15-ounce cans whole baby beets | 1 cup (about) vegetable broth, divided | 1/2 cup sour cream plus more for garnish |
| 8 teaspoons fresh lemon juice | 1/2 teaspoon ground ginger | chopped fresh chives |
| 1 | Place beets with their juices in blender. Puree until smooth. Add 3/4 cup broth, 1/2 cup sour cream, lemon juice, and ginger; blend until smooth. Thin to desired consistency with more broth. Season with salt and pepper. Transfer to bowl. |
| 2 | Spoon 2 tablespoons borscht into each shot glass. Top with small dollop of sour cream and sprinkle with chives. |