Gingered Borscht Shots

This was originally published as an easy appetizer for a summer party. You can put a couple of tablespoons into shot glasses and place them in a bowl filled with ice, like vodka shots. Or use disposable Dixie cups and set them on a tray. Makes about 32 shots. Of course, you could also make a batch and just eat it from a bowl with a spoon.
2 15-oz cans whole baby beets, not drained
3/4 to 1 C vegetable broth
1/2 to 1 C sour cream or Greek yogurt
3 T fresh lemon juice
1/4 t black pepper
1/4 t salt
1/2 t ground ginger
Fresh chives or dill
Put beets and juice in blender and puree. Add 3/4 C of the vegetable broth, 1/2 C of the sour cream, the lemon juice, salt, pepper, and ginger. Blend until smooth. Use the remaining vegetable broth to thin to the desired consistency.
Chill the soup. To serve, spoon it into Dixie cups or shot glasses and top with sour cream and a sprinkle of chopped fresh herbs.