Red Beet Borscht for Halloween
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What’s Up, Hungry People?
There’s no bad blood in this recipe. Made for my vegetarian vampire friends, this soup will only make you look like you vant to suck some blood ah ah ah.
Bright red from beets, this traditionally Ukrainian dish gets a ghoulish makeover for Halloween. Packed with “red color flavors” like red peppers, smoked paprika, and chili powder, this savory soup hides hints of acidity beneath the surface.
Now, I know what you’re thinking: “Borscht for Halloween? Really?” But trust me, the deep red hue of this beet-based soup is what Halloween dreams – or should I say nightmares – are made of. The earthy sweetness of the beets blends perfectly with the tangy bite of red wine vinegar, while the smoky paprika and chili powder add just the right amount of warmth to keep things interesting. It’s a dish that’s as much a treat for the eyes as it is for the taste buds.
Out for Blood (Soup)
This blood-red soup only looks fit for a vampire, but the vibrant color comes from beets, not blood!
Here’s What You Need:
- Beets & beet juice – Use canned (NOT PICKLED) beets or roast your own. Canned beets ensure the best color and the most juice for this recipe.
- Red bell peppers – Add depth to the red color and contribute to the flavor.
- Red potatoes, carrots, celery, onion & garlic – Fresh veggies (and garlic) bring more than just flavor; they might keep real vampires at bay!
- Red wine vinegar – Adds a tangy bite typical of traditional borscht, enhancing the overall taste profile.
- Smoked paprika & chili powder – Both red spices that bring warmth and a subtle kick to the soup.
- Chicken broth – Helps achieve the perfect soup consistency while carrying all the flavors together.
- Sour cream & fresh parsley – For that final touch, topping the soup with these brings a cool contrast and a pop of color.
Let’s Get Spooky-Ooky
Grab a large pot and heat up the olive oil over medium-high heat until it’s shimmering—like the glint in a vampire’s eye. Toss in those chopped red potatoes and let them brown for about 10 minutes. You want them to get a nice bit of color before we throw in the rest of the veggies.
Adding the Veggies
Now it’s time to add the onion, carrot, celery, garlic, and red bell pepper. Give everything a good stir, and sauté until the onions are softened and start to smell amazing—about 10-15 minutes should do it.
Spicing Things Up
Next, sprinkle in the smoked paprika and chili powder. Stir them around to coat the veggies, and get ready for some magic—or rather, the satisfying sizzle of deglazing. Pour in the red wine vinegar and watch it bubble up, lifting all those tasty bits stuck to the bottom of the pot. Once most of the liquid has evaporated, it’s time to bring in the star of the show: the chopped beets and their juice.
Bringing It All Together
As the beets cook, use the back of a wooden spoon to mash them up along with the potatoes and carrots. This isn’t about making a perfect puree; we just want to get things nice and mushy. Pour in 2-3 cups of chicken broth to get things simmering. Let the soup cook uncovered for 20-30 minutes, reducing the liquid by about half.
Final Touches
When the soup has thickened up and the liquid has reduced, add the remaining chicken broth to thin it out just a bit. Grab your immersion blender and blend until smooth, or leave a little texture if you like. Let it simmer for another 10-15 minutes, thickening up even more as it cools. Season with salt and pepper to taste. Serve it up with a dollop of sour cream and a sprinkle of fresh parsley on top.
Extra Tips for a Spooktacular Borscht:
- Avoid Overcooking the Veggies: Overcooked veggies lose their color and texture. Keep an eye on them and sauté just until softened.
- Control the Consistency: If you prefer a thicker soup, reduce the broth a little more before blending. If it’s too thick, add a bit more broth at the end.
- Adjust the Acidity: The red wine vinegar adds a nice tang, but feel free to add a splash more if you like your borscht on the tangier side.
- Immersion Blender Trick: If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Just be sure not to overfill!
Common Questions About This Recipe:
- Can I use fresh beets instead of canned?
- Yes, you can roast or boil fresh beets until tender, then chop and use them with the reserved cooking liquid.
- What can I use if I don’t have red wine vinegar?
- Apple cider vinegar or even a bit of lemon juice can work as substitutes for red wine vinegar.
- Is there a vegetarian option for the broth?
- Absolutely! Swap out the chicken broth for vegetable broth to keep it vegetarian-friendly.
- Can I make this soup ahead of time?
- Definitely! Borscht often tastes even better the next day after the flavors have had time to meld.
Happy Halloween!
So there you have it, Hungry People – bloody borscht that’s sure to bring a spooky touch to your Halloween feast. This blood-red soup is the perfect addition to any haunted gathering, making it look like you’ve cooked up something straight from a vampire’s cauldron. Top it off with a swirl of sour cream and a sprinkle of fresh parsley, and you’ve got a dish that’s both frightful and flavorful. Happy Halloween and beware of any lurking vampires!
BLOODY Borscht for Halloween
Ingredients
- 1 tablespoon olive oil
- 2 red potatoes chopped
- ¼ cup carrot chopped
- ¼ cup onion chopped
- ¼ cup celery chopped
- 8 cloves garlic chopped
- ¼ cup red bell pepper chopped
- 2 tablespoons smoked paprika
- 1 teaspoon chili powder
- 14 oz canned beets NOT PICKLED, juice reserved; chopped
- ¼ cup reserved beet juice
- ¼ cup red wine vinegar
- 5 cups chicken broth
- sour cream for serving
- fresh parsley for topping
Instructions
- In a large pot over medium-high heat, add the olive oil and heat until shimmering. Add the potatoes and begin to brown, stirring occasionally, for about 10 minutes.
- Then, add the onion, carrot, celery, garlic, and red bell pepper. Sauté until the onions are softened, another 10-15 minutes.
- Stir in the smoked paprika and chili powder. Deglaze the pot with the red wine vinegar. When the liquid has mostly evaporated, add the chopped beets and reserved beet juice.
- As the beets soften and cook, use the back of a wooden spoon to crush the beets, potatoes, and carrots into a mushy consistency.
- Pour in 2-3 cups of chicken broth. Bring to a rolling simmer and cook for 20-30 minutes uncovered. When the liquid has reduced by nearly half, add the remaining 1-2 cups of chicken broth.
- Use an immersion blender to blend into a smooth consistency. Continue to simmer for an additional 10-15 minutes, until a thick soup has formed. Season with salt and pepper, to taste.
- The soup will thicken as it cools. Serve topped with sour cream and fresh parsley. Happy Halloween!
