Reviewed: Oct. 20, 2009

I wish 4.5 stars was an option. I didn't have any chicken stock so I made a tomato broth by watering down marinara which was really yummy. My pinch of sugar was heavy handed and too much for this recipe, so it turned out a little sweet for my taste, but definately delicious. I garnished with shredded mozarella cheese which was really pretty with the raspberry color. Definately a keeper of a recipe.

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Peace Frog

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

I decided to make this soup without the cream just to make it slightly healthier and and just used a little more water to thin it out [I also absolutely love the rich colour of this soup}. After blending the whole batch I poured most of it back in the pot but I left a small amount (1/2 cup to 3/4 cup) of soup in the blender and tossed in some roasted garlic goat Chevre (soft white goat cheese) and blended further. I used this as garnish poured into each bowl as the colors contrast well. It was a fabulous soup and I will definitely make it again.

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peekaboo

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

Made same as recipe but used coconut milk instead of 1/2 and 1/2 and substituted veggie broth to make vegetarian.

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tangochef

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Reviewed: Oct. 17, 2008

This soup grows on you. I wasn't sure I liked it at first, after re-warming it was pretty darn good. It took a lot of time so I will only be making it on special occasions.

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Leigh Weston - Ohio

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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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