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

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Instructions

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.