Reviewed: Nov. 24, 2009

I used some greek yogurt for part of the dairy and added some lemon juice. Both were good additions we thought.

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Shell

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Reviewed: Oct. 23, 2009

not the best out there, I will stick with making regular borscht. Next time I won't mess with a traditional recipe.

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paniusia

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Sep. 23, 2009

I thought it was terrific, but my husband's only comment was "It tastes like beets." (He only tried a spoonful.) Apparently, it won't convert some people who don't like beets, but those who DO like them should try this delicious recipe! I used half chicken broth and half beef broth, and no cream, and it was still gently sweet, though not as elegantly served as in the picture.

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Brandy681

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Reviewed: Aug. 26, 2009

This is something I could eat every day. I used my homemade chicken broth because that is what I had on hand and no cream to cut calories. It was great without it. My son ate it two days in a row with seconds. He said it tastes like 'Thanksgiving'.

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Toadlily

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Reviewed: Aug. 12, 2009

Definately healthy and edible but not 'wow'.

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GwynR

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

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Reviewed: Jun. 11, 2009

Pretty good- not very interesting consistency- better as an appetizer than as an entree.

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rebocker

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Reviewed: Apr. 9, 2009

Well...we started a veggie smoothie with lots of beets, greens, and celery that didn't turn out (blech!). In desparation, I went to allrecipes.com and found this recipe. I used vegetable broth rather than beef and a huge dollop of homemade yogurt in place of the heavy cream. YUMMMY and saved what would have been chicken food! Thanks for a great suggestion!

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Beep

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Reviewed: Mar. 3, 2009

I've never had beet soup before but both my husband and I really enjoyed this. Like another reviewer I used chicken stock since that's what I had on hand, plus added a bit of chopped sausage and topped it with sour cream. This soup was very flavorful for the few ingredients is has.

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ORQUE

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Reviewed: Dec. 30, 2008

Great option for beets in a healthy dish. But make sure your beets are fully cooked otherwise you will get a grainy/lumpy cream.

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bluemaster

Cooking Level: Intermediate

Living In: Piracicaba, São Paulo, Brazil

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Reviewed: Dec. 23, 2008

This was wonderful! I used canned beats, and onion powder so the cooking went much faster. I also added a little goat cheese instead of cream. Wonderful!

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Penelope Giddings

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 29, 2008

Very Good. Fortunately, I found this recipe a week after pulling the last of the beets in my garden. Fortunate because I only had a can of beets, but I wanted to try this. So I cheated and used the canned beets. I sauteed the onion and garlic while processing the beets (helps to have plenty of liquid in the processor bowl). I poured most of the blend out, added the onion/garlic to processor bowl and liquified. Mixed with the beets and simmered. I can't believe fresh beets would be better, but I would certainly use them if I had them. After making this a couple of times I was ready to experiment. Add 3/4 cup of sugar (I use Splenda) and 1/2 cup white venegar and you get Harvard beet soup. I really like it that way. Many thanks, DeelightUK.

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TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

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Reviewed: Sep. 28, 2008

I just discovered a new love for beets! I sliced the beets thin, which allowed the cooking time to stay closer to the approximated 20-25 minutes.

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Tracy

Cooking Level: Beginning

Living In: Brookfield, Wisconsin, USA

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Reviewed: Sep. 15, 2008

This was really good. The texture was somewhat grainy like others mentioned, but it didn't bother me. I cut up the beet in really small pieces and it took about 25 minutes to cook. Then I blended everything into a puree. A very healthy meal!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

Delicious! One of the best soup recipes I've ever made. I made the recipe with chicken broth instead of beef stock, and it made the soup a bit lighter.

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esitko

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Reviewed: May 27, 2008

The soup came out a delicious colour and texture (although as other users mentioned, it DOES take about 40-45min to cook the beets through). Since I had some other vegetables to use up, I added one carrot and two sticks of celery (all grated) to the beets as they were boiling, then blended it all together. You'll need to serve this soup with something else (ie, crusty bread), as it's not quite filling enough on its own.

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Rebecca M

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: May 6, 2008

I made this in my VitaMix in about 7 minutes. I micro'd the stock and then blended on high with the raw beets. I sauteed the rest and added to the mixture. It was yummy!! Even my 7 year old vegetable hating daughter had several spoonfulls.

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Kim

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 19, 2007

I added 1 tbl fresh chopped basil and 1 tsp dried thyme at the cooking stage. At the table we added balsamic vinegar (a couple of teaspoons, perhaps). With these changes my husband and I liked this soup very much (and I am not very fond of beets).

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sue

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Reviewed: Aug. 21, 2007

This soup was decent. I made it exactly as stated but I also added a shallot to the onions and garlic. It needed at least 45 mins for the simmering. I saved time by pureeing the soup with my hand-held cuisinart mixer. It left it somewhat chunky. Oh, this also makes nowhere near the serving amount listed (4). I'm a light eater and its perfect for me: one bowl tonight, and one left over for work tomorrow. If this was a for a main course or a hearty eater, this recipe would easily be a single serving, and not the four listed. That said I will probably make this again, because beets are really good for you.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 9, 2007

Liquid beets, that's all it was....with a bizzar flavor. Not good, texture was that of baby food. VERY MESSY to make and time consuming. It took 45 min. to simmer the beets to tender.

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