Cooking Borscht • Vegetable Borscht with Pumpkin

Ingredients

• Water or vegetable broth – 6 cups
• Beetroot – 5 oz
• Fresh green cabbage – 10 oz
• 3 medium potatoes
• Pumpkin – 5 oz
• 1 large carrot
• 1 yellow onion
• Tomato paste – 1 tablespoon
• Vegetable oil – 3 table spoons
• Sugar – 2 teaspoons
• Citric acid – a pinch ORwhite vinegar – 2 teaspoons
• Garlic – 3 cloves
• 1 bay leaf
• 5 peppercorns
• Salt – to taste