Blood red red beet soup as a creative Halloween recipe for party buffet, family evening and creepy snacks
Halloween Recipe

Blood red beet soup

Red beetroot, potato, apple and onion are cooked softly in broth, finely pured and balanced with apple vinegar as well as chamois. Dosage vinegar and bran only after pureing, so that colour, acidity and creaminess remain controllable. Horseradish instead of chamois brings heat, pear can replace the apple.

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Total time 45 min
Calories 290 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Blood red beet soup step by step

Dosage vinegar and savoury only after pureing, so that colour, acidity and creaminess remain controllable. Red beetroot, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar as well as chamois. Horseradish instead of chamois brings heat, pear can replace the apple.

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Recipe

Blood red beet soup

Red beetroot, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar and savoury. Dosage vinegar and sauté only after pureeing, so that colour, acidity and creaminess remain controllable.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Potatoes: dice. Apple: dice. Onion: dice.

  2. 2

    Prepare

    Red beets, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar and chamois.

  3. 3

    Check for doneness

    Dose vinegar and savor only after pureing, so that colour, acidity and creaminess remain controllable.

  4. 4

    Serving

    Finely puree the soup and then add vinegar to the sauce. Simmer as a light swirl in the deep red soup and serve the plates without recooking.

Kitchen know-how

Tips for Blood red beet soup

Important for blood red beet soup

Dose vinegar and savor only after pureing, so that colour, acidity and creaminess remain controllable.

Variations

How to adapt this recipe

Horseradish instead of shame brings heat, pear can replace the apple.

Nutrition per serving

290kcal
32.0 gCarbohydrates
8.0 gProtein
14.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Blood red beet soup

Weigh the beetroot, prepare potatoes and prepare the apple separately. Start the main cooking process for the blood red beetroot soup only afterwards.

Dose vinegar and savor only after pureing, so that colour, acidity and creaminess remain controllable.

When reheating, note: Dose vinegar and savoury until after pureing, so that colour, acid and creaminess remain controllable. Only heat up once leftovers completely.

Horseradish instead of shame brings heat, pear can replace the apple.

Keep cooking

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