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. Enhanced with “red color flavors” like red peppers, smoked paprika and chili powder this savory soup hides hints of acidity beneath the surface.
Out for Blood (soup)
This BLOOD RED soup only looks fit for a vampire – but the red color comes from beets, not blood!
- beets & beet juice – use canned NOT PICKLED beets or roast your own. I used canned beets in this recipe to ensure I got the best color and the most juice from my beets!
- red peppers – help to enhance the red color
- red potato, carrots, celery, onion & garlic – keep real vampires away with fresh veggies (and of course, garlic)
- red wine vinegar – traditional borscht boarders on vinegar-y in flavor and red wine vinegar plays into this flavor profile
- smoked paprika & chili powder – more red ingredients that assist in flavor boosting
- chicken broth – to pull it all together into a soup consistency
BLOODY Borscht for Halloween
- 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
- In a large pot over medium high heat, add the olive oil and heat until shimmery. Add the potato and begin to brown, stirring occasionally, for about 10 minutes. Then add the onion, carrot, celery, garlic and red peppers. Saute 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 beet juice. As the beets soften and cook, use the back of a wooden spoon to crush the beets, potatoes and carots 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 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!