Borscht can be cooked in different ways. Today – a recipe for borscht with pumpkin. Borsch with beans and pumpkin puree turns out to be rich, thick, and satisfying. You will definitely not stay hungry!
Summary
| Cook Time | 1 hour 30 mins |
| Total Time | 1 hour 30 mins |
| Course | Soup |
| Servings (Default: 5) |
Ingredients
Ingredients- Pork – 350 g
- Pumpkin puree – 3 tbsp
- Canned white beans – 150 g
- Beets – 1 pc.
- White cabbage – 150 g
- Bulgarian pepper – 0.3333 pcs.
- Potatoes – 3 pcs.
- Tomato paste – 70 g
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Celery root – 50 g (small piece)
- Sugar – 1 teaspoon
- Ground black pepper – to taste
- Salt to taste
- Vegetable oil – 70 ml
- Water – 2 l
Print Recipe
Pin Recipe Instructions
- Cut the meat into pieces, pour water into a saucepan, and bring to a boil. Remove the foam, reduce the heat, and cook the broth for about 30-40 minutes.
- Peel the celery root and cut it into small cubes. Chop the cabbage, cut the peeled potatoes into medium pieces.
- Put the vegetables in a saucepan for the meat and continue cooking for 15 minutes.
- Cut the bell pepper into small pieces. Chop the peeled carrots into strips. Peel the onion and cut it into small pieces.
- Heat vegetable oil in a frying pan. Layout the onions and carrots, add pumpkin puree to them. We will fry for 3-5 minutes.
- Peel and cut the beets into strips. Add to the pan to the vegetables. Then add sugar, tomato paste, and simmer for about 7 minutes.
- Add bell pepper and simmer for another 5 minutes.
- Put the fried vegetables in a saucepan. Add canned beans and simmer for 15 minutes.
- Borscht with canned beans is ready. You can serve it with fresh herbs and sour cream.
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