This vegetable borscht with pumpkin is perfect for fall! It’s pumpkin season so this borscht recipe is exactly what everyone needs in October.

Start with peeling beetroots, carrots and onion. Shred beets and carrots nicely, chop your onion into small cubes. Heat the skillet on a stove, add 2 tablespoons of oil and sautee your prepared vegetables on low heat for 10-15 minutes. Then add half a cup of water and cover with a lid. Continue cooking the vegetables for another 5-7 minutes.  

Bring water in a pot to a boil. Add peeled and cubed potatoes, let it cook for 5 minutes and add shredded green cabbage, cubed pimpkin, bay leaves and a few peppercorns. Cook for 20-25 minutes, then add sauteed vegetables and cook for additional 10 minutes. Last, add citric acid or vinegar, tomato paste, sugar, minced garlic and remove from heat. Let the borscht stand for about an hour before serving.

You will need:

For Borscht:

  • 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 OR
    white vinegar – 2 teaspoons
  • Garlic – 3 cloves
  • 1 bay leaf
  • 5 peppercorns
  • Salt – to taste


You may add fresh tomatoes to this borscht. Take 2 fresh tomatoes, shred them with a shredder and add them to sautéed vegetables instead of water.

1 Comment

Wilson Vivian · at

The other option, of course, is to fake it. Catherine Atkinson suggests in her survey of Polish and Russian cooking, From Borsch to Blinis, that a respectable alternative can be made by bringing a pan of grated beetroot, stock and lemon juice to the boil, allowing it to sit for half an hour, and then straining.

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