Orange Beet Borscht Tell Them It’s Pumpkin Soup!

Orange Beet Borscht?!  AAAH! EEEK! OK, it’s not that scary, actually red beet borscht would be awesome as blood for your vampire friends this Halloween. But, if you have more than just vampires and zombies coming, organic Orange Beets aren’t as scary to the beet shy. I know about these things, when I was young, you couldn’t get me anywhere near Borscht. No one could convince me that it wasn’t some ancient blood ritual passed down from generation to generation as a right of passage into adulthoood. If you ate it and lived, then you became a WOMAN(or MAN). It took me thirty years to try Borscht and of course I loved it. So, that’s why I think this Halloween you would be better off telling them it’s pumpkin soup! Otherwise they may take thirty years to try it and that would truly be Horror-able! I know that was lame, so sue me! It’s Halloween time, consider that a trick. Trust me, the Orange Borscht is a real treat!


6 medium to large orange beets, preferably organic

2 large carrots

2 medium to large potatoes

2 medium onions

2 bay leaves

1/3 cup of apple cider vinegar

1 tbsp. sea salt and black pepper

water to cover all vegetables

optional: Sour cream or plain yogurt


Wash and chop all vegetables into about 1 inch squares so they cook at the same rate. Place all vegetables into a 12 quart pot and add cold water to cover. Add bay leaves, salt and pepper. Bring to boil and reduce immediately to simmer for and hour or until vegetables are softened.

Add vinegar during the last 5 minutes. Use hand blender or blender or food processor and blend 3/4 of soup till smooth or blend all for a smoother consistency. Serve hot or cold. (I prefer hot)  Top with a dollop of sour cream or yogurt if desired.

Michele Errichetti is from South Jersey born and fed. She comes from an Italian family where they eat, live, and breathe FOOD. Michele was cooking and eating under her grandmom’s feet every Sunday for “gravy” and at home with her mother (a Medigan or American) during the week. Nowadays, she cooks for her two sons, husband, and father most days of the week. She takes “Girl Road Trips” with her friends at least once a month that always culminate with you guessed it, FOOD. She hopes fresh, local, organic, and free range will become the norm. Michele is searching Atlantic County for everything that has anything to do with good food and she’s taking you along for the ride.