Grandma Renner’s Borscht Soup

by kara on June 25, 2011

With fresh vegetables on my mind, I’ve been craving my Grandma Renner’s borscht soup.  It brings me right back to my childhood.   This is not your typical cold Russian red beet soup.  My grandma, who’s German-Russian, always served her borscht warm.  She made it with beet tops only instead of beets, so no bright red color.  Then she would add lots of other garden vegetables. When I asked her a few years ago what was in her borscht soup,  she was able to give me a general idea.  I made sure to write it down. This is my best attempt at Grandma Renner’s tried and true recipe.   This soup is particularly delicious during the summertime when fresh vegetables and dill are in ample supply.  It tastes great as a leftover and freezes well.  Let your kiddos help you chop the vegetables.  They’ll gain instant interest in actually eating them!

Grandma Renner’s Borscht Soup

4 cups Beef  or Chicken Broth (I used Pacific brand Beef Broth)

3 cups water

Green onion tops (4-5), chopped

1/2 cup frozen peas

2-3 large carrots, diced

1 bunch of chopped dill (plus extra for topping)

2-3 beet tops, chopped

1/2 cabbage, chopped

6 new red new potatoes (or 1 large), diced

1/2 cup uncooked rice

1 large tomato, chopped (seeds removed)

1 clove of garlic, minced

1 Bay leaf

1/4 tsp. garlic salt

1/2 tsp. ground black pepper

1/2 tsp. onion salt

cream or 1/2 and 1/2

Combine all ingredients and bring to a boil.  Cook on medium setting for approximately 25-30 minutes or until the vegetables are tender and rice is cooked.  Top borscht soup with a splash of cream or 1/2 and 1/2 and additional dill if desired.  Season with salt and pepper to your liking.  Serve with crackers or bread of your choice.


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