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

Bloody beetroot soup

Beetroot, potato, apple and onion are boiled in broth until soft, finely pureed and balanced with apple cider vinegar and sour cream. Only dose the vinegar and sour cream after pureeing to ensure that the colour, acidity and creaminess remain controllable. Horseradish instead of sour cream brings spiciness, 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 beetroot soup step by step

Mix vinegar and sour cream only after pureeing, so that the colour, acidity and creaminess can be controlled. Beetroot, potato, apple and onion are boiled in broth until soft, pureed finely and balanced with apple vinegar and sour cream. Horseradish instead of sour cream brings spiciness, pear can replace apple.

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Recipe

Bloody beetroot soup

Beetroot, potato, apple and onion are boiled in broth until soft, finely pureed and balanced with apple cider vinegar and sour cream. Do not add vinegar and sour cream until pureed, 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

    Beetroot, potato, apple and onion are boiled in broth until soft, pureed and balanced with apple cider vinegar and sour cream.

  3. 3

    Check for doneness

    Dose the vinegar and sour cream only after pureeing, so that the colour, acidity and creaminess can be controlled.

  4. 4

    Serve

    Puree the soup finely and work in the vinegar drops only afterwards. Pull sour cream into the deep red soup as a bright swirl and serve the plates without bringing them to the boil again.

Kitchen know-how

Tips for Bloody beetroot soup

Important for blood beetroot soup

Dose the vinegar and sour cream only after pureeing, so that the colour, acidity and creaminess can be controlled.

Variations

How to adapt this recipe

Horseradish instead of sour cream brings spice, pear can replace 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 Bloody beetroot soup

Weigh the beetroot, prepare the potatoes and keep the apple separate, then start the main cooking process for blood beetroot soup.

Dose the vinegar and sour cream only after pureeing, so that the colour, acidity and creaminess can be controlled.

Cool blood-red beetroot soup quickly. If reheated, observe: only mix the vinegar and sour cream after pureeing to ensure that the colour, acidity and creaminess remain controllable.

Horseradish instead of sour cream brings spice, pear can replace apple.

Keep cooking

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