Best Chilled Beet Soup Shooters Recipes

SWEET AND SOUR BORSCHT SHOOTERS

Sweet and Sour Borscht Shooters image

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.

Provided by Lillian Julow

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 3h20m

Yield 30

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans whole baby beets
¾ cup vegetable broth, or more if needed
½ cup sour cream
⅓ cup fresh lemon juice
⅓ cup white sugar
salt to taste
5 tablespoons sour cream, or as desired

Steps:

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.

Nutrition Facts : Calories 32.1 calories, Carbohydrate 4.9 g, Cholesterol 2.7 mg, Fat 1.4 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 69.8 mg, Sugar 3.9 g

CHILLED BEET SOUP WITH YOGURT AND PEPITAS

Chilled Beet Soup with Yogurt and Pepitas image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound roasted or boiled red beets, coarsely chopped
1 cup light coconut milk
2 teaspoons fresh lime juice
1 teaspoon finely grated peeled ginger
1 teaspoon kosher salt
Freshly ground black pepper
4 teaspoons nonfat plain Greek yogurt
4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds

Steps:

Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.

MAMA LEAH'S JEWISH KITCHEN COLD BEET BORSCHT

Mama Leah's Jewish Kitchen Cold Beet Borscht image

My name is Leah, but I am not "Mama Leah" Mama Leah is a New York Jewish woman who has a restaurant and a cookbook, I believe. Cold Beet Borscht is a staple of Eastern European Jewish food. All recipes vary, each offering a little something different. This one is served cold with a hot potato in it. Truly meatless for those vegetarian folks.. The unique blend of hot and cold is something different, that I enjoy. Also splendid on a hot day. (Came from Mama Leah's Jewish Kitchen" hint: wear old clothes or an apron when preparing beets! THEY STAIN!

Provided by Viking Knitter

Categories Vegetable

Time 6h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

8 cups water
8 large beets (canned okay)
1/2 cup sugar
1 medium onion, peeled and cut in half
1 tablespoon salt (to taste)
1/2 cup lemon juice (or juice of 4 fresh lemons)
6 small potatoes (I prefer red-skinned)
sour cream

Steps:

Boil water in stock pot.
To prepare beets: Wash beets well, scrubbing away dirt and sand.
Trim the root and stem ends and discard.
Cut in large (2-3 inch) slices.
Add to water: beets, onion, lemon juice, salt, and sugar.
Boil 1 hour, let beets cool and peel.
Chop coarsely in food processor, and return to broth.
Place pot in refrigerator until cold.
1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
Ladle cold borscht over hot potatoes and serve with sour cream on the side.