A refreshing and vibrant chilled beetroot soup served in shot glasses, perfect for appetizers or a light snack. This unique dish combines the earthiness of beets with creamy sour cream and a hint of lemon for a delightful flavor burst.
Ingredients
2 cups cooked beetroots
3/4 cup vegetable broth
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon sugar
to taste salt
Method
In a blender, combine cooked beetroots with their juices, 3/4 cup of vegetable broth, 1/2 cup of sour cream, a dash of lemon juice, and a hint of sugar. Blend until smooth, adding more vegetable broth for a thinner texture if desired. Season with salt to taste.
Transfer the blended beet mixture to a bowl, cover it, and chill in the refrigerator for at least 3 hours or overnight to enhance the flavors.
Just before serving, give the chilled soup a quick stir. Pour 3 to 4 teaspoons of the vibrant beet mixture into each shot glass and top with a dollop of sour cream.
Nutritions
32 : Calories
1g : Fat
5g : Carbs
1g : Protein
20 mins Preperation
3 hrs 20 mins Total
30 servings
