Borscht with Pumpkin Puree and Canned Beans

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!

Cook: 1 hour 30 mins

Servings: 5

Ingredients

• Pork – 350 g
• Pumpkin puree – 3 tbsp
• Canned white beans – 150 g
• Beets – 1 pc.
• White cabbage – 150 g
• Bulgarian pepper – 1/3 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

Directions

1. 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.

   

2. Peel the celery root and cut it into small cubes. Chop the cabbage, cut the peeled potatoes into medium pieces.
3. Put the vegetables in a saucepan for the meat and continue cooking for 15 minutes.

   

4. Cut the bell pepper into small pieces. Chop the peeled carrots into strips. Peel the onion and cut it into small pieces.
5. Heat vegetable oil in a frying pan. Layout the onions and carrots, add pumpkin puree to them. We will fry for 3-5 minutes.
6. 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.

   

7. Add bell pepper and simmer for another 5 minutes.
8. Put the fried vegetables in a saucepan. Add canned beans and simmer for 15 minutes.
9. Borscht with canned beans is ready. You can serve it with fresh herbs and sour cream.