Reviewed: Jan. 22, 2012

This was a hit at a “Russian night” dinner party- many compliments. I made some slight changes. It had a tiny bit of potato texture and a nice raspberry color. I think I put a bit too much garlic and black pepper but everyone loved it.

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Reviewer:

Dadzilla

Reviewed: Dec. 9, 2011

A bit bland flavor-wise, so I had to add more pepper, salt, and also about a teaspoon of Tabasco smoked chipotle pepper sauce. To be honest, I am not a big fan of beets in general, but after adding to this recipe as noted, the soup made it possible for me to eat beets. In the future, I might also add some ham or Italian sausage to it.

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Reviewer:

MasterGrillAZ

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Cooking Level: Intermediate

Home Town: Deland, Florida, USA

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 31, 2011

I made this soup tonight for Halloween dinner, it was absolutely scrumptious. I did not puree it fully, I left it a little chunky, the flavour with the roasted beets and potatoes definately adds to the flavour.

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Reviewer:

Vanessa

Home Town: Vancouver, British Columbia, Canada

Reviewed: Oct. 14, 2011

Really delicious! This didn't taste heavily of beets to me, but nice, balanced, creamy and lightly sweet. I added 4 cloves of garlic instead of one, and used 1/2 cup of half-and-half instead of 1 1/2 of whole milk to keep the soup thicker but still creamy. Delicious and cheap. I will make this again!

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Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Prescott, Arizona, USA

Reviewed: Oct. 6, 2011

Excellent and hearty soup. It is a great starting point for all sorts of adjustments.

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Reviewer:

Erica

Reviewed: Oct. 3, 2011

Delicious. I really enjoyed this soup. I would add more beets next time. Additionally I used fresh thyme not dried and it was perfect. I also added some cooked chicken pieces to the soup when I served it to make it a more complete meal.

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Reviewer:

Anastasia

Reviewed: Sep. 4, 2011

this recipe is fantastic and beautiful to boot. the vegetable mixture actually ended up cooking down quite a bit for me, so the texture and thickness ended up perfect; no modifications necessary.

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Reviewer:

abuechel

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Aug. 22, 2011

The soup was really tasty and beautiful color, but I think I would add more beets and potatoes to that amount of stock just to thicken it up.

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Reviewer:

Mandi_Court

Reviewed: Aug. 13, 2011

Very tasty! I altered the recipe slightly- no thyme and instead used chives and parmesan cheese as garnish- and didn't really follow the quantities so it was thicker than expected but still so delicious! The addition of milk and lemon juice definitely made a huge difference.

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Reviewer:

CarlyM

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jul. 18, 2011

Mmmmm!!!! This beautiful megenta color soup is so tasty and delicious!!!! I modified it a bit - I skipped the roasting part (and skipped peeling the red skinned potatoes) and just sauted all the chopped vegetables in a large soup pot. I omitted the thyme - (i dont like it) and instead, after i pureed the soup i added freshly chopped dill. I used soy milk instead of milk. i was a but skeptical about the milk and lemon juice, so i tried the soup before i added those ingredients, then added them and it really balanced the sweetness of the beets. I am glad i added them.

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20 users found this review helpful