Borscht Shots

Borscht Shots are a vibrant and flavorful take on traditional borscht served in shot glasses, perfect for a fun appetizer or snack. This unique presentation allows you to enjoy the classic beet soup in a new, easy-to-eat format, making it a delightful addition to any gathering.

Ingredients

• Beetroot - 200 grams, cooked and peeled
• Vegetable broth - 250 ml
• Fresh dill - 2 tablespoons, chopped
• Garlic - 1 clove, minced
• Onion - 1 small, finely chopped
• Carrot - 1 small, grated
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sour cream - 50 grams (for garnish)
• Mini bread or crackers - for serving

Steps

1. In a saucepan, heat a small amount of oil over medium heat and sauté the chopped onion and garlic until translucent.
2. Add the grated carrot and continue to sauté for another 3-4 minutes until softened.
3. Chop the cooked beetroot into small pieces and add it to the saucepan, stirring to combine.
4. Pour in the vegetable broth and bring the mixture to a simmer. Season with salt, black pepper, and lemon juice.
5. Let it simmer for about 10 minutes to allow the flavors to meld, then remove from heat and let it cool slightly.
6. Using a blender or immersion blender, puree the mixture until smooth. Adjust seasoning if necessary.
7. Pour the borscht into shot glasses and chill in the refrigerator for at least 10 minutes.
8. Before serving, garnish each shot with a dollop of sour cream and a sprinkle of fresh dill.
9. Serve with mini bread or crackers on the side.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, particularly betalains from beets, which may help reduce inflammation.
• High in fiber, aiding in digestion and promoting a healthy gut.

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