Why is my borscht bright red and not purple?

[Hyperion]

When I make borscht, I first roast the beet, and then cook the soup with onion and garlic. This is what I made yesterday:

I just don't know why it looks bright red and not purple like those from the internet? I added cream too.

Here's a sample purple borscht:

 

[Selkie]

Internet pictures don't always represent true colors or shades. Very seldom does anyone do any color adjustment to their photos.

It may indeed be purple soup, but not necessarily a fact

It may also represent a different variety of beet than you are using.

 

[Snip 13]

There are many varieties of beets all with different colours and shades of purple. Go for a darker beet and the colour will be darker. The taste will still be the same.

 

[Hyperion]

oh ok... thanks guys

 

[dcSaute]

agreed on the 'different type' - we're having a good year for beets in the garden - and they're a beautiful deep purple - not the purplepink of the net photo.

in past years with different varieties we have gotten more to the red side - ala your fixing.

 

[Andy M.]

Also, if you pureed the soup with a blender/stick blender, you incorporated air which can change the color.

 

[Hyperion]

I think it's because my soup was hot and the net pic is a cold soup. I think it's the same mechanism at work as purple cabbage. When you boil the purple cabbage it's turns bright red and then when it cools down it turns purple again.