Reviewed: May 7, 2012

Really tasty soup; I too left out the beans as I wanted borscht not minestrone! I didn't bother with tomato puree and just chopped mine and put in the soup. I'm not sure of the point of putting the beets in the freezer?? I just let my cool and grated...Perfect for a meatless meal, served with fresh rye bread.

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Mar. 2, 2011

If you have made Borscht the traditional way before just boiling the veggies I have to say that cooking the veggies in the dill makes a huge difference in the flavour of the soup. Skip the Boulioun It is not needed. I also skipped the kidney beans as I found that odd. I also used 4 cups of water instead of 6 when adding the second batch of water this made for a better flavour

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7 users found this review helpful

Reviewer:

saraht23

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

This was good in small amounts, I can't eat a large bowl as the beet flavor is just too strong for my taste. Bf doesn't like beets, but liked this. Mine came out a vibrant red-violet color. Makes A LOT. I used purple cabbage.

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4 users found this review helpful

Reviewer:

KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Jan. 16, 2011

fantastic beet soup. I used red cabbage instead and it was wonderful in color and taste.

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6 users found this review helpful

Reviewer:

Tessa

Reviewed: Sep. 26, 2010

I didn't add as much water as called for, also didn't read the directions carefully enough and chucked out the beet water AND the kidney bean juice. It still turned out deliciously purple. Very hearty and a great way to use up the veggies coming out of the garden right now. I didn't have cabbage, so I substituted kale. This recipe could easily be made vegan by using vegetable oil instead of butter and using a vegan sour cream substitute.

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8 users found this review helpful

Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Feb. 24, 2010

Delicious! It turned out a little more on the reddish side of purple than I expected, but it was still a hit at the purple-themed potluck that I made it for.

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5 users found this review helpful