Cooking Borscht • Vegetable Borscht with Pumpkin
This vegetable borscht with pumpkin is perfect for fall! It’s pumpkin season so this borscht recipe is exactly what everyone needs in October.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingborscht.com.
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
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