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Reviewed: Aug. 7, 2008

This was fine, but just not my favorite way to eat beets. It was better after it sat in the fridge for a day and the flavors mingled. I would suggest rye croutons instead of hard boiled egg as the garnish. The soup had a beautiful magenta color that would be great for Valentine's day if your sweetie likes beets!

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JUMAHA

	Cooking Level: Intermediate Home Town: Fridley, Minnesota, USA Living In: Maple Grove, Minnesota, USA
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Reviewed: Jan. 13, 2008

I love this soup! I followed the directions exactly and it turned out great. The only substitution was that I used a higher fat cream (18%) because it was all I had in the fridge. I'm about to make my second batch this week!

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Nicole

	Cooking Level: Intermediate
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Reviewed: Dec. 15, 2007

Quite tasty with just a little kick from the cayenne. I garnished with a little chopped cucumber. I may use this recipe as a base, the jack it up, I'm already thinking of ideas for it. I think I can make it 5 star. By all means everyone should make this recipe, it's pretty darn good.

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davebuoy

	Cooking Level: Expert Home Town: Detroit, Michigan, USA Living In: Austin, Texas, USA
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Reviewed: Oct. 19, 2007

This soup is fantastic!! I've made it twice: once with fresh dill & once with 2 teaspoons dried dill. I substituted "Better Than Bouillon" vegetable soup base in water for the chicken broth, and added a can of kidney beans before blending to thicken it & add protein. Used only 1/4 cup half-and-half to lower the calorie count. This soup is so delicious, I keep craving it. I'll make it again & again.

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Pat


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Reviewed: Feb. 15, 2007

Tasty! The cayenne adds a subtle zing. Made it with no-fat evaporated milk to cut the fat/calories -- worked just fine. The boiled-egg garnish was OK, but seemed more suited for a cold soup/borscht. In fact, this soup tasted fine cold ... just not what I was looking for in mid-February!

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HSILCOX

	Cooking Level: Expert Living In: Baltimore, Maryland, USA
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Reviewed: Feb. 14, 2006

Made this soup last night, with the following changes: I added a can of crushed tomatoes in place of one cup of chicken broth; I added a dash of hot sauce; I used plain yogurt as an optional garnish, instead of adding milk (dairy product issue for a family member). We loved it! I have been asked to make it again often. I think it is a great, flexible recipe. Thanks, Pam Anderson.

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SANDRAMAC

	Cooking Level: Expert Home Town: San Jose, California, USA Living In: Carrot River, Saskatchewan, Canada
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Creamy Beet With Dill Soup

Reviewer:

JUMAHA

Reviewer:

Nicole

Reviewer:

davebuoy

Reviewer:

Pat

Reviewer:

HSILCOX

Reviewer:

SANDRAMAC