Reviewer:

food critic

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Reviewed: May 12, 2009

I like this soup, but find the salt content a bit much due to all the pickled ingredients.

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Reviewer:

Kathy

Cooking Level: Expert

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Reviewed: Mar. 20, 2009

This recipe is fantastic. I had this with a crusty bread topping in a restaurant in Vegas and it was outstanding; this is a good duplicate. I added about a 1/2 cup of Borscht to mine, that's the only difference when I make it. Sounds unusual, it is!

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Reviewer:

ralphm

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Reviewed: Apr. 4, 2007

this was so good i made this today for lunch i had this in a miami resturant a few years back. almost the same thing. My hubby did not care for this soup he said it was kinda sour also instead of tomato paste i used ketchup still very good.And i used half of the butter this recipe calls for it just was too much.

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Reviewer:

liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Mar. 22, 2006

I was intrigued by this list of ingredients, and made the recipe exactly as written. It was sublime! I dream about this soup! Thanks, Karena!

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Reviewer:

luna

Cooking Level: Professional

Home Town: Mansfield, Ohio, USA

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Reviewed: May 20, 2001

This recipe is an excellent one. Sour, salty, and savoury.

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Reviewer:

MARIJN

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Reviewed: Mar. 13, 2001

This recipe was very authentic and very close to what we were used to eating when we lived in Russia. My kids who were born in Russia and grew up eating Russian foods love this, but it might not go over so well with American kids. We love this, and I make it with all kinds of cooked meat in the traditional Russian fashion, in Russia Solianka is the "clean out your fridge" soup.

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Reviewer:

CELTGODESS

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Reviewed: Mar. 11, 2001

This soup was really good! I served it at a dinner party with a Russian theme and it was a big hit. It makes a very hearty main course. The only recommendation I have is to rehydrate the mushrooms and let the sand settle. Also, you may want to double the recipe and freeze some for future meals!!!

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