I found this recipe confusing and at times odd (why wouldn't you keep beets in Borscht soup?) - but a good guide after reading the other reviewers comments. First,I used three beets in the stock pot and peeled them first. For the next step, I reduced the butter to a couple of tablespoons, used fresh tomatoes, and substituted shredded brussell sprouts. I removed one beet, and pureed the rest using a handheld blender. I never added the cream or the second round of butter. Then I diced the beet I had removed and added it back to the stock pot along with the onion/tom/brussel sprout mix. I then added a ton of fresh dill and let it simmer. Before serving I added fresh dill on top along with sour cream. Fresh dill makes all the difference. This was delish!

Reviewed On: Oct. 13, 2009

Boring. Not bad, just boring.

Reviewed On: Dec. 16, 2008

Very nice - but will reduce the onion next time, which is just my personal preference

Reviewed On: Dec. 16, 2008