Borscht with beetroot, bell pepper, cabbage and celery

I know that there are a great many recipes for cooking red borscht. As my grandmother used to say: "Every housewife cooks her own borscht in her own way!". And she also said, "I learned how to cook borscht – you can marry it off!" Well, this is certainly figurative. In general, I want to share a recipe for cooking red borscht in my family. I usually cook borscht in a three-liter saucepan – a family of 4 people - we eat for two days. I pour water into a saucepan, put it on the fire. When the water boils, I lower the meat into it, make a noise, and cook until ready. After the broth is made, I add beetroot to it and cook it together with the meat until the broth turns a light yellow color – the boiled beetroot will not color the potatoes. All vegetables are of course peeled. I rub beets and carrots on a coarse grater. I add potatoes, grated carrots and pepper to the finished broth. The future borscht will boil after adding potatoes, you can lower the chopped cabbage into it. In parallel, I cook tomato dressing on a nearby stove: fry onions in heated vegetable oil and add grated tomatoes to it (in winter I use tomato juice). I add tomato dressing and chopped greens when the potatoes and cabbage are ready. I salt borscht at the very end of its preparation. Be sure to add celery greens to borscht - the aroma is simply delicious!