Beet and cabbage borscht with dill from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 349) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • lorloff on February 16, 2026

    This was fantastic. I had an extra cabbage and beautiful flame orange beets from the farmers market. The prep was quick and cooked with not too much tending. We doubled the garlic and used a full cup of dill which was perfect. For stock I used a combination of great vege stock from the farmers market and the end of frozen roasted turkey stock that was homemade and it was perfect. Looking forward to the leftovers

  • ksg518 on October 23, 2022

    I tried this primarily to use up some leftover cabbage and CSA beets. I thought it was pretty good but maybe not something I would make if I didn’t already have the ingredients. Leftovers only last a day or so, after that the cabbage and beets get a little mushy.

  • wester on January 17, 2022

    Cooked by my 15 year old daughter. Enjoyed by the family. We served it with buckwheat. Maybe next time some hard-boiled eggs too.

  • quitehouse on February 16, 2020

    This was such a delicious and easy recipe (provided you have a food processor) and a great example of something I would have missed without Eat Your Books. I used golden beets since I had them from my farmshare, and added 3 small yukon gold potatoes.

  • westminstr on March 17, 2015

    I really loved this soup, both freshly made and as leftovers. Unfortunately I won't get to try it again for a while since the kids weren't really fans.

  • sfcarole on December 16, 2012

    Bright red beet soup with bright green dill garnish---the perfect holiday-looking soup. So easy and so delicious. I used the roasted beets I had on hand, although the recipe says you can shred raw beets in a food processor for the same results. We each had a small bowl of the soup and loved it. Then I added about 2/3 cup of instant mashed potatoes to the remaining soup, cooked it a few minutes and pureed it fairly smooth with an immersion blender. We loved that too, although it wasn't as pure a beet flavor as in the original recipe. Today I tried some cold. It was like a cold beet vichyssoise!

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